Kadai Mushroom – Low oil

Mushroom Gravy5

This curry is an exotic preparation of mushrooms, capsicum in onion and tomato paste with the blend of spices. This can be made using less oil.

Health benefits:
In the absence of sunlight or supplements, eating mushrooms is a good way to up your vitamin D levels, and the only vegetarian food source of vitamin D (Vitamin D deficiency is thought to be quite widespread in Britain). They are also a good source of B vitamins, which help provide energy by breaking down proteins, fats and carbohydrates, and play a key role in the nervous system.

Makes: 3 servings
Preparation time: 15 minutes
Cooking time: 25-30 minutes

• Cleaned and chopped mushroom-200gms
• Cubed capsicum-1num
• Cubed onion-1num
• Corn flour/Starch-1tbsp
• Low fat milk-1/4 cup

For Kadai masala:
• Finely chopped onion-1num
• Finely chopped tomato-4num
• Slit Green chilli- 3-4 num
• Chopped Ginger-1/2inch
• Chopped Garlic-4pods
• Cumin/Jeera powder-1tsp
• Coriander powder-1/2tsp
• Garam masala powder-1tsp
• Turmeric-1/4tsp
• Chilli powder-1/2tsp (I used green chilli for the paste so check for the spice and then add if required)
• Coriander leaves-2tbsp + for garnishing
• Kasoori methi-1/2tsp
• Fennel Seeds/Sonfu – 1 tsp
• Salt as per taste.
• Oil-1tsp

• In a small bowl of Milk dissolve corn flour and set aside.(This increase the consistency of gravy)

For Stir fry:
• In a kadai saute Sliced Mushrooms, Diced Capsicum and Onion and saute until tender and crunchy (Oil is not added and can be included if desired

For Kadai gravy:

  • Heat Oil in a Kadai add fennel seeds, ginger, garlic saute for few seconds.
  • Now add chopped onion, slit green chilli and saute until onions are transulucent
  • Add chopped tomato, and dry spices (Chilli powder, Jeera powder, Coriander powder, Garam Masala and Turmeric) saute until the raw flavours goes off and tomatoes are mushy
  • Add cornflour and milk mixture and cook until thickens
  • Now add stir fried Mushroom capsicum and Onion season with some salt and Kasoori Methi; Mix well and cook until veggies are coated and heated through.
  • Turn off the flame and garnish with coriander.

Serve hot with Parathas/Naan.

Mint Kulcha finalParatha Herbed final3

• Just for low cal option haven’t used any oil to saute the gravy you can add if you wish to.
• Used green chilli in the gravy you can just use red chilli powder
• You can add cream in place of corn flour & milk


About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 9, 2015, in Indian, Side dish and tagged , , , , . Bookmark the permalink. 24 Comments.

  1. I love mushrooms, so will definitely have to try this. It looks great! 🙂


  2. This sounds so good–I love mushrooms and onions, and I bet they are great with all these spices added in!


  3. Healthy and tatsy side dish Chitra:-)


  4. It looks fab Chitra!!!! Photos looks great 🙂


  5. I like the new look of your blog Chitra. Congrats!! Thanks for sharing the delicious recipe too 🙂


  6. Reblogged this on Chef Ceaser.


  7. Wonderful curry! Full of wonderful flavours!

    Liked by 1 person

  8. I am sure you know what I will say.. not a fan of mushroom. . But curry is yummyyyy


  9. This is a great recipe! I love mushrooms 🙂 On my blog also there is a version of Kadhai Mushroom, would you be interested in checking it out? 🙂 xx



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