Ingredients

1. Mushrooms – 8 to 10
2. Capsicum – 1
3. Oil – 2 tbsp
4. Green coriander – 2 to 3 tbsp (finely chopped)
5. Tomatoes – 3
6. Ginger baton – 1 inch
7. Green chilly – 1
8. Cashews – 10-12
9. Red chilly powder – less than ¼ tsp
10. Salt – more than ½ tsp or to taste
11. Garam masala – ¼ tsp
12. Coriander powder -1 tsp
13. Turmeric powder – ¼ tsp
14. Dry fenugreek leaves – 2 tsp
15. Asafoetida – 1 pinch
16. Cumin seeds – ½ tsp

How to make?

Take tomato, cashew and ginger in a mixer jar and make a fine paste. Clean mushroom with a dry cloth and cut them thinly using a knife. Remove stalk and seeds from the capsicum and cut into medium sized square chunks.
Heat 2 tsp oil in a pan. When the oil is hot add capsicum and roast for 2 to 3 constantly until little crunchy. Take out the roasted capsicum in a bowl. In the remaining oil add asafoetida and cumin seeds to it. After seeds crackle add turmeric powder, coriander powder and tomato-cashew paste and mix well. Also add red chilly powder and dry fenugreek leaves. Now saute the masala until oil starts leaving the edges of masala.
When the masala is roasted well add mushroom, capsicum, salt, garam masala and green coriander to it. Mix and saute for another 1 to 2 minutes. To make little gravy in the sabzi add 1/2 cup water and mix well. Cover and cook for 2 minutes on medium flame.
After this, remove the lid from wok and mix thoroughly. Mushrooms have absorbed all the spices and kadai mushroom is ready. Turn off the flame and transfer the sabzi in a serving bowl.
Tangy and toothsome kadai mushroom is ready, serve this super scrumptious sabzi with chapatti, parantha, naan or rice and relish eating.