Mashroom (mushrooms) are farm-fresh and protein-rich, offered by Green Garden. They are great for stir-fries, pastas, and gravies with a meaty texture.
 
Recipe You Should Definitely Try:
 
How to Make Kadai Mushroom
 
 Ingredients (Serves 2–3):
 
Main:
Button mushrooms – 200g, sliced
Onion – 1 large, diced
Capsicum (green bell pepper) – 1, diced
Tomato – 2, pureed
Ginger-garlic paste – 1 tsp
Green chili – 1, slit
Salt – to taste
Oil – 2 tbsp
Coriander leaves – for garnish
 For Fresh Kadai Masala (dry roast & grind):
Coriander seeds – 1 tbsp
Dried red chilies – 2
Cumin seeds – 1 tsp
Black pepper – ½ tsp
Fennel seeds – ½ tsp (optional)
Dry roast until aromatic, cool slightly, then grind coarsely.
 
Method:
 
1. Prepare the kadai masala:
Dry roast all kadai masala ingredients for 2–3 mins.
Grind into a coarse powder. Set aside.
2. Sauté mushrooms & veggies:
Heat 1 tbsp oil in a pan.
Add sliced mushrooms. Sauté on high heat for 3–4 mins till they brown slightly. Remove and keep aside.
In the same pan, sauté diced capsicum and onion for 2 mins (keep them crisp). Set aside.
3. Cook the masala base:
Add remaining oil to the same pan.
Add ginger-garlic paste and green chili. Sauté 30 sec.
Add tomato puree. Cook till oil separates.
Add the ground kadai masala and salt. Cook for 2 mins.
4. Combine everything:
Add sautéed mushrooms, capsicum, and onions back into the pan.
Mix well and cook for another 2–3 mins, letting everything coat evenly with masala.
Sprinkle ¼ tsp garam masala (optional) and mix.
5. Garnish:
Fresh coriander leaves
Ginger juliennes (optional)
 
Pairs With:
 
Butter naan, tandoori roti, or lachha paratha
Jeera rice or plain rice
A side of onion salad or mint raita

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