Kadai Mushroom – Low oil
About:
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
Ingredients:
• 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
Procedure:
• 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.
Note:
• 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
Posted on February 9, 2015, in Indian, Side dish and tagged drchdietfood, indianrecipe, low calorie Indian curry, Low calorie vegetarian Gravy, Mushroom Veg Curry. Bookmark the permalink. 24 Comments.
I love mushrooms, so will definitely have to try this. It looks great! 🙂
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Thank you so much…I am waiting to hear from you
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This sounds so good–I love mushrooms and onions, and I bet they are great with all these spices added in!
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Yes Nancy…wonderful spices with goodness of Mushrooms
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Healthy and tatsy side dish Chitra:-)
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Thanks dear and glad you liked it
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It looks fab Chitra!!!! Photos looks great 🙂
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Thanks dear…Happy you liked the pic too
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I like the new look of your blog Chitra. Congrats!! Thanks for sharing the delicious recipe too 🙂
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Thanks Skd..New look to blog was one of my birthday gift by my hubby who worked with my cousin…
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Aww..thats so sweet. A valentines gift in advance ☺
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haa haa…Feb is special month..26th is my wedding anniversary Skd
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Woohoo 💕Celebration time for you. May you have a wonderful time this year and many more coming years. God bless 💕
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Thanks Skd for your wishes and blessings
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Reblogged this on Chef Ceaser.
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Thank you
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Wonderful curry! Full of wonderful flavours!
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Thank you Serena… glad you liked it. .. good day. .:)
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Have a nice day, Chitra!
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You too Serena
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I am sure you know what I will say.. not a fan of mushroom. . But curry is yummyyyy
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Thanks friend I know about affinity towards Mushrooms..:)
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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
Aditi
http://www.diaryofacusp.com
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Nice Aditi…
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