Kadai curries have become quite the craze off late, over the past 3-4 years. Kadai – actually referring to the ‘wok’ – like the miniature one in which I have pictured the dish here, which is where this curry gets its name from. If you think about it, almost all curries made in the olden days, were always made in a kadai. 🙂 It is something about quick cooking, which also imparts flavor to the curry – quite the opposite to slow cooked curries, made in crockpots.
Kadai curries are most popular with non vegetarain entrees such as mutton – kadai gosht, or chicken – kadai chicken, I picked the closest to the meat flavor you could get from a vegetable – mushrooms. The mushrooms impart a really rich earthy flavor to the curry, and it is a very easy preparation too..
1 lb white button mushrooms, quartered
1 green bell pepper, cubed
1 large red onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
2 green chillies, slit
2 tbsp oil
1/2 tsp cumin
1 cup crushed tomatoes(I used canned)
1 tsp kashmiri chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
Heat oil in a wok, sprinkle cumin seeds. Let it sizzle and add the green chillies. Add the onion and saute until caramelized and golden brown. Add the ginger and garlic and saute for another 2 minutes. Add in the chilli powder, cumin powder, garam masala and coriander powder. Add a 1/4 cup of water. Cook over medium high heat, until oil seperates out. Add the tomatoes and salt and cook further until completely cooked down. Add the mushrooms and saute until the mushrooms are completely cooked. Remember, don’t put a lid on this curry at any point while cooking. When the mushrooms are cooked, add the cubed green bell pepper and cook further for atleast 5 minutes, until it all comes together. Add another 1/4 cup of water, if you want to adjust the thickness of the gravy. Serve hot with phulkas/rotis.
Verdict: Meaty, spicy goodness, but from veggies. How cool is that! This kadai mushroom tastes exactly like it would if ordered at a restaurant. I think it might be from using the canned crushed tomatoes. Tasted awesome with rotis.Pin It