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Name: Mushroom Kadai
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Indian
Ingredients: 1 1/2 tablespoons Coriander Seeds; 4 Dried Red Chilis; 3 tablespoons Oil; 6 Cashews; 2 large Onions chopped; 2 large Tomatoes chopped; 3 tablespoons Ginger/Garlic Paste; 1 teaspoon Red Chili Powder; 1/2 teaspoon Garam Masala; 1/2 teaspoon Dried Fenugreek; 1 teaspoon Ginger julienned; 300 grams Mushrooms sliced; 1 medium Onion sliced; Salt; 1 Green Chili chopped; 1 cup Water; Coriander Leaves chopped

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INGREDIENTS

1 1/2 tablespoons Coriander Seeds
4 Dried Red Chilis
3 tablespoons Oil
6 Cashews
2 large Onions ; chopped
2 large Tomatoes ; chopped
3 tablespoons Ginger/Garlic Paste
1 teaspoon Red Chili Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Dried Fenugreek
1 teaspoon Ginger ; julienned
300 grams Mushrooms ; sliced
1 medium Onion ; sliced
Salt
1 Green Chili ; chopped
1 cup Water
Coriander Leaves ; chopped

Servings

INSTRUCTIONS

To Blend:

1. Add 1 tbsp oil to heated pan. Saute ginger/garlic paste and add onions until GBD.

2. Add tomatoes and salt. Cook until tomatoes turn soft.

3. Cool, then make a paste in a blender with the cashews.

Kadai Mushroom:

1. Add 1 tbsp oil to heated pan. Saute sliced mushrooms for 3 minutes.

2. Add sliced onions and cook until GBD. Move into a separate bowl.

3. Add 1 tbsp oil to heated pan. Add the powder of coriander and dried chilis and saute for 2 minutes.

4. Add the paste, garam masala, and red chili powder and cook for 5 minutes.

5. Add 1 cup of water and cover until the gravy leaves the side of the pan.

6. Add the dried fenugreek, mushrooms, and sliced onions. Stir well.

7. Add green chili and julienned ginger and cover. Cook on low for 3 minutes.

8. Turn off heat and sprinkle with chopped coriander. Let sit for 15 minutes.

NOTES

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Mushroom Kadai

1 1/2 tablespoons Coriander Seeds
4 Dried Red Chilis
3 tablespoons Oil
6 Cashews
2 large Onions chopped
2 large Tomatoes chopped
3 tablespoons Ginger/Garlic Paste
1 teaspoon Red Chili Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Dried Fenugreek
1 teaspoon Ginger julienned
300 grams Mushrooms sliced
1 medium Onion sliced
 Salt
1 Green Chili chopped
1 cup Water
 Coriander Leaves chopped

To Blend:

1. Add 1 tbsp oil to heated pan. Saute ginger/garlic paste and add onions until GBD. 
2. Add tomatoes and salt. Cook until tomatoes turn soft.
3. Cool, then make a paste in a blender with the cashews.

Kadai Mushroom:

1. Add 1 tbsp oil to heated pan. Saute sliced mushrooms for 3 minutes.
2. Add sliced onions and cook until GBD. Move into a separate bowl.
3. Add 1 tbsp oil to heated pan. Add the powder of coriander and dried chilis and saute for 2 minutes.
4. Add the paste, garam masala, and red chili powder and cook for 5 minutes.
5. Add 1 cup of water and cover until the gravy leaves the side of the pan.
6. Add the dried fenugreek, mushrooms, and sliced onions. Stir well.
7. Add green chili and julienned ginger and cover. Cook on low for 3 minutes.
8. Turn off heat and sprinkle with chopped coriander. Let sit for 15 minutes.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (589g)
Recipe Makes: 3 Servings

Calories: 673
Calories from Fat: 537 (80%)

Amt Per Serving		% DV

	Total Fat 59.7g	80 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 17.7g
	Polyunsanturated Fat 30.7g
Cholesterol 0mg		0 %
Sodium 38.1mg		1 %
Potassium 1173.4mg		31 %
Total Carbohydrate 33.9g		10 %
	Dietary Fiber 8g	32 %
	Sugars, other 25.9g
Protein 9.1g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 673

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