Mushroom Kadai is a simple and delicious curry that is ready in minutes. It can also be called a stir fry, although it is an Indian stir fry.

Kadai means wok, so obviously this is one vegetable that should be cooked in a wok. Actually, most vegetable dishes or curries in India are generally cooked in a wok. I first tasted a kadai curry a few decades ago. It is generally made with onions and peppers cooked on a high flame with paneer or vegetables, seasoned with fresh ground spices. As far as I remember, this curry used to be heavy on the veggies and there was hardly any sauce or gravy. Over the years, the sauce component has gone on increasing so that this is like any other Indian curry, a few vegetables doused in a thick masala paste.

My version of Mushroom Kadai tries to get the best of both versions. I use just a little bit of sauce, just enough to coat the veggies. This recipe uses only 1 tsp oil instead of the copious amounts required for the stir fry. The sauce kind of replaces the oil here.

Mushrooms have their own earthy taste giving this curry a unique taste. If you make the same recipe with paneer instead of mushrooms (that would be paneer kadai), you won’t get the same flavor. White button mushrooms are readily available here in Pune so I am using them. If you have access to baby bellas or shitakes, go ahead and use a mix of mushrooms.

Serve this with some fresh hot roti or naan and you have a simple Indian meal for lunch or dinner.

Mushroom Kadai Recipe

[amd-zlrecipe-recipe:195]

This is a healthy low fat, vegan recipe for mushroom lovers. I hope you try this Mushroom Kadai or Mushroom Stir Fry Curry and let me know how you like it.