A kadhai is a sort of wok in India and anything cooked in it is utterly delicious!
A kadhai dish usually includes a kadhai masala so that’s where we begin with in this recipe. If you can’t be bothered to make your own spice blend (it’s easier than it sounds trust me), just use garam masala.
Mushrooms are emerging as a badass superfood with studies showing that regular mushroom intake can substantially reduce cancer risk and balance our immune system. These benefits are likely due to anti-oxidants like ergothioneien most enriched in shiitake, maitake, oyster and king oyster varieties though even varieties like white button mushrooms will still give you benefits.
I like to eat this dish with roti or quinoa or as a side to your favorite main. Food as medicine coming in hot once again! Enjoy 🙂
For the Kadhai Masala (Spice Blend)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon green cardamom
- 1 black cardamom pod (optional)
- 2 cinnamon sticks
- 1-2 bay leaves
- 1-3 dried red chilis (skip if you don’t love heat)
- 1/2 teaspoon cloves
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon peppercorns
- 1 piece mace (optional)
- 3 tablespoons neutral oil like avocado oil
- 3 cups assorted mushrooms, roughly chopped
- 1 small red onion, finely chopped
- 4 garlic cloves, minced
- 1 inch knob ginger, peeled and minced
- 1/2 teaspoon turmeric
- 1 – 2 tablespoons kadhai (or garam) masala
- 1 cup puréed tomatoes
- 1 green and 1 red bell pepper chopped
- 1 tablespoon dried fenugreek (optional)
- 1 tablespoon fresh cilantro
For the kadhai masala, dry toast the whole spices on a medium flame in a skillet for 1 minute until aromatic, shaking often. Transfer to a spice grinder or a coffee grinder dedicated to spices and grind into a coarse powder.
Heat 1.5 tablespoons oil on medium high heat. Sauté the mushrooms for 3-5 minutes until just golden brown and set aside.
In the same pan, add the remaining oil and heat it on medium high until it shimmers. Add the onion and cook until soft, about 3 minutes. Add the garlic and ginger and cook for a minute.
Add the turmeric and 1 teaspoon kadhai masala and cook for a minute. Add the tomatoes and cook for 5-8 minutes until they become darker and the oil starts to separate from the masala / sauce.
Add 2 teaspoons of the kadhai masala, the peppers and salt and sauté until we’ll coated with the tomato spice mixture. Add the mushrooms and sauté until well incorporated.
Adjust the salt to taste and add more kadhai masala if needed. Finish with the dried fenugreek and cilantro and serve.
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