Kadai Mushroom

🔥 Prep

• Rinse and pat dry 250 g button mushrooms, then slice them into quarters.
• Wash and dice the 1 capsicum into 1‑cm pieces.
• Peel and finely chop the 1 onion.
• Wash and chop the 2 tomatoes into medium chunks.
• Measure out 2 tbsp oil, 1 tsp ginger garlic paste, 1.5 tbsp kadai masala, and 1 tsp salt, keeping them within reach.

🔥 Cook

• 1. Heat the 2 tbsp oil in a kadai or deep skillet over medium heat for 1 minute until shimmering.
• 2. Add the 1 tsp ginger garlic paste and sauté for 30 seconds until fragrant.
• 3. Add the chopped onion and cook over medium heat for 2‑3 minutes until it becomes translucent.
• 4. Stir in the diced capsicum and continue to sauté for 2 minutes over medium heat until it begins to soften.
• 5. Add the chopped tomatoes and cook for 3‑4 minutes over medium heat, stirring occasionally, until they break down and the mixture looks saucy.
• 6. Sprinkle the 1.5 tbsp kadai masala and 1 tsp salt over the vegetable base; mix well and fry for 1 minute over medium heat to release the spices.
• 7. Add the sliced mushrooms, toss to coat, and cook over medium‑high heat for 5‑6 minutes, stirring occasionally, until the mushrooms are tender and any released moisture has evaporated.
• 8. Reduce heat to low and let the kadai mushroom simmer for 2 minutes to meld flavors, then turn off the heat.

🔥 Serve

• Transfer the kadai mushroom to a serving bowl and garnish with freshly chopped cilantro if desired.
• Serve hot with butter naan, tandoori roti, or steamed basmati rice.
• Accompany with lemon wedges and a side of raita for a complete meal.