Kadai Mushroom Sabji
Kadai Mushroom Sabji is a flavorful Indian curry made with mushrooms, bell peppers, and a blend of aromatic spices. This dish is low in calories, high in fiber, and packed with nutrients, making it suitable for weight management. The recipe is gluten-free and vegetarian, offering a healthy and delicious addition to your meal plan.
Nutrition Facts
Per serving
Energy
73 kcal
Protein
3 g
Carbs
9 g
Fat
3 g
Fiber
4 g
Ingredients
Button mushroom, fresh
200 gms (200g)
Green Bell pepper
0.5 cup, sliced (100g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Olive Oil
2 tsp (10g)
Kasuri Methi
1 tsp (5g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Cumin seeds
0.5 tsp (2.5g)
Red chilli Powder
0.5 tsp (2.5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
Rinse mushrooms thoroughly under running water and pat them dry. Slice them thinly.
Blanch mushroom for few mins.
Cooking Steps
Heat oil in a kadai (wok) over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes become soft and the oil begins to separate.
Add sliced blanched mushrooms and bell peppers. Mix well and cook for 5-7 minutes. Mushrooms will release water, so no need to add extra initially.
Cover, and let the sabji simmer for 5-7 minutes.
Add garam masala, kasuri methi, and salt to taste. Stir well.
Garnish with fresh coriander leaves and serve hot.