MUSHROOM KADAI MASALA (DRY)

Mushroom Kadai masala (dry) – spicy, flavorful and a quick mushroom dry curry with freshly ground spices! A perfect side dish with any meal!

Everyone is familiar with the name kadai masala wet curry (with gravy), either with paneer, a mix of vegetables or sometimes with chicken too! But with some mushrooms always in my fridge, I wanted to make a quick stir fry like dish using a similar spice mix but sort of a dry curry.

BASIC INGREDIENTS FOR KADAI MASALA:

Normally, we use a mix of roasted dry red chilies, coriander seeds and sometimes cumin along with cardamoms like I have in my much in demand at home Vegetable Kadai masala curry! Tomatoes gave it a body and the sour element to the gravy.

But this time, I decided to not use the cardamoms and avoided using any tomatoes or any other spice! I just wanted the flavor of the simple spices to shine through with the earthy taste and flavor of fresh stir fried mushrooms!

Just stir fry onions with some mustard seeds and curry leaves, add mushrooms and then stir in the spice mixture. For more body to the curry, I have added in some boiled potatoes; you could avoid it, but I would definitely recommend it!

As mushrooms cook very fast, this dry mushroom kadai masala curry comes together in no time!

SERVING SUGGESTIONS:

As we were having rice and dal for lunch, I decided to serve it with those along with some fresh, stir fried long beans! This is our normal lunch menu; rice dal/sambar and some fresh veggie stir fry!

You could serve it along with some hot rotis, parathas, puris, as mushroom toast etc. or use it as a filling for any sandwich too!

Any which way you serve, I am sure you will love this jhatpat and quick mushroom kadai masala dry curry! I had packed it in my son’s and daughter-in-law’s office lunch box and half way through the day; I got a message from them that they loved the curry!

Do make this with your next packet of fresh mushrooms and I am sure you and your family will love it too!

Enjoy and Happy Cooking and Eating!

Lets make us some spicy, lip smacking MUSHROOM KADAI MASALA CURRY (DRY):

Yum

MUSHROOM KADAI MASALA (DRY)

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 2

Mushroom Kadai masala (dry) – spicy, flavorful and a quick mushroom dry curry with freshly ground spices! A perfect side dish with any flat bread!

Ingredients

2 cups sliced or chopped mushrooms
1 cup sliced onions
1 large potato, boiled, peeled and crumbled or cut into cubes
4 byadgi red chlies/Kashmiri red chilis
2 to 3 dry red chilies Guntur or any spicy dry red chilies
1 ½ tbsp coriander seeds
1 tbsp roasted cumin seed powder
1/4 tsp turmeric powder
½ tsp tamarind paste (or small marble sized tamarind soaked in water)
Salt to taste
3 tsp coconut oil (or any cooking oil)
½ tsp mustard seeds
Few curry leaves

Instructions

Wash mushrooms thoroughly, slice and set aside.
Peel and chop or crumble potatoes into small cubes.
In a saucepan or kadai, dry roast red chilies and coriander separately until lightly toasted and powder them together. Keep the chili-coriander powder aside.

TO MAKE THE MUSHROOM CURRY:

In a deep saucepan, add oil and once hot add mustard seeds.
As soon as the seeds pop and crackle, stir in the curry leaves and sliced onions. Sauté on medium heat for a few minutes until lightly softened.
Add the sliced mushrooms and fry on high heat for a few minutes, stirring often until the mushrooms are slightly cooked.
Sprinkle the powdered masala (chilies + coriander), roasted cumin seed powder and turmeric and mix to combine.
Add cubed potatoes and salt to taste; sauté on high for a few minutes until the mixture is well combined.
Cook for a minute or two more and remove from heat.
Serve hot with some hot phulkas, rotis, parathas or as a side dish with rice and dal or sambar!
We enjoyed this lip smacking mushroom curry as a side dish with some freshly stir fried long bean curry, Konkani style dalithoy and some hot steamed rice!
Enjoy and Happy Eating!

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STEP-WISE INSTRUCTIONS TO MAKE MUSHROOM KADAI MASALA DRY:

Wash mushrooms thoroughly, slice and set aside.

Peel and chop or crumble potatoes into small cubes.

In a saucepan or kadai, dry roast red chilies and coriander separately until lightly toasted and powder them together. Keep the chili-coriander powder aside.

TO MAKE THE MUSHROOM CURRY:

In a deep saucepan, add oil and once hot add mustard seeds.

As soon as the seeds pop and crackle, stir in the curry leaves and sliced onions. Saute on medium heat for a few minutes until lightly softened.

Add the sliced mushrooms and fry on high heat for a few minutes, stirring often until the mushrooms are slightly cooked.

Sprinkle the powdered masala (chilies + coriander), roasted cumin seed powder and turmeric and mix to combine.

Add cubed potatoes with tamarind water (a few splashes) or tamarind paste, and salt to taste; saute on high for a few minutes until the mixture is well combined.

Cook for a minute or two more and remove from heat.

Serve hot with some hot phulkas, rotis, parathas or as a side dish with rice and dal or sambar!

We enjoyed this lip smacking mushroom curry as a side dish with some freshly stir fried long bean curry, Konkani style dalithoy and some hot steamed rice!