Kadai Mushroom


  • Diced Baby Bella Mushrooms – 2cups
  • Diced onion – 1 (medium)
  • Ginger-Garlic Paste – 1 tsp
  • Salt – to taste
  • Cooking oil – 2 tblsp

To grind:

  • Coriander seeds – 2 tblsp
  • Cinnamon stick – 1 inch
  • Cardamom – 2 pods
  • Cloves – 3 nos
  • Byadagi chili – 5 nos
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp (optional)
  • Mild cooking oil – 1 tsp


  • Heat some oil in a pan and add the diced onion, sauté it for a min and add a tsp of Ginger-Garlic paste. Stir constantly about a min to avoid scorching.
  • Now add the diced mushrooms along with some salt. Cover it with a lid under medium flame, within few mins it will release the water and cook on its own juice.
  • Meanwhile heat a tsp of oil in a pan, add coriander seed, cinnamon stick, cardamom pods, cloves, byadagi chili, cumin seeds, fennel seeds and poppy seeds. Roast it until the nice aroma comes (it takes about 2-3 mins under medium flame)
  • Cool completely and grind it to a coarse powder and keep aside.
  • Once the mushroom juice completely absorbed, add the coarsely grounded powder and mix gently. Cover it with a lid under medium-low flame for about 4-5 mins.
  • After 5 mins, you able to see the oil separates on the sides of the pan, turn off the flame and enjoy with a cup of hot rice/ chapathi/ millet
  • The spicy, flavorful “KADAI MUSHROOM” is ready.


  • When comparatively with regular white mushrooms, the Baby Bella Mushroom gives you a strong earthy flavor.
  • You can add about a cup of water/ cream for more gravy side.

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