Dhabe Wala Kadhai Mushroom Recipe
50 Mins
4-5 People
05 Mins
Introduction
I still remember the day I decided to make this Dhabe Wala Kadhai Mushroom Recipe at home, just like it is made in restaurants and highway dhabas. I was in my kitchen thinking about one thing – every kadhai dish starts with a strong and fresh kadhai masala.
This Dhabe Wala Kadhai Mushroom Recipe reminds me that kadhai style works with anything, whether it is paneer, mushroom, or soya chaap. The real taste comes from the crushed kadhai masala and the red, oily tomato gravy that gives this dish its true dhaba-style flavor.
Ingredients of Dhabe Wala Kadhai Mushroom Recipe
Portion / Servings: 4–5 pax
Preparation Time: 05 minutes
Cooking Time: 50 minutes
For Kadhai Masala
- Coriander seeds – 1 tsp
- Jeera – 1 tsp
- Saunf – 1 tsp
- Black pepper – ½ tsp
- Dry red chilli – 1 pc
For Cooking Base Gravy
- Oil – 2 tbsp
- Jeera – 1 tsp
- Garlic chopped – 1 tbsp
- Green chilli chopped – 1 tsp
- Tomato chopped – 3 pcs
- Kadhai masala – 1 tbsp
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Jeera powder – ½ tsp
- Salt – 1 tsp
- Coriander powder – 1 tsp
- Tomato puree – 2 pcs
For Sautéing Vegetables
- Oil – 1 tbsp
- Garlic chopped – 1 tbsp
- Green chilli slits – 2 pcs
- Red bell pepper dices – ½ cup
- Yellow bell pepper dices – ½ cup
- Salt – a pinch
- Mushrooms cut into half – 2 cups
- Kadhai masala – 1 tbsp
- Ginger julienne – 1 inch
- Onion dices – 1 cup
- Kasoori methi – 1 tbsp
- Tomato dices – ½ cup
For Finishing Gravy
- Coriander chopped – 1 tbsp
- Fresh cream – 2 tbsp
Instructions of Dhabe Wala Kadhai Mushroom Recipe
Step 1: Prepare Kadhai Masala
Heat a pan on low flame and add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and a dry red chilli. Dry roast all the spices until they turn aromatic. Switch off the flame and allow them to cool. Once cooled, pound or coarsely grind the spices to make a rustic kadhai masala. Keep aside.
Step 2: Cook the Tomato-Based Gravy
Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped garlic and sauté until fragrant. Add chopped green chilli and sauté briefly. Now add chopped tomatoes and cook until they soften completely and become pulpy.
Add prepared kadhai masala, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook the masala until oil starts separating. Add tomato puree and cook further until the gravy becomes thick, rich, and glossy. Keep this gravy aside.
Step 3: Sauté the Vegetables
Heat oil in a separate pan or kadhai. Add chopped garlic and green chilli slits, and sauté until aromatic. Add diced red and yellow bell peppers with a pinch of salt and sauté on high flame so they remain slightly crunchy.
Add halved mushrooms and toss well. Cook until mushrooms release moisture and start getting lightly roasted. Sprinkle kadhai masala and mix well so the vegetables are evenly coated.
Step 4: Add Aromatics and Onions
Add ginger juliennes and diced onions to the vegetables. Sauté on high flame until the onions turn slightly translucent but still retain a bite. Add crushed kasoori methi and mix well.
Now add diced tomatoes and toss quickly. Cook just until the tomatoes soften slightly without turning mushy.
Step 5: Combine Gravy and Vegetables
Transfer the prepared tomato gravy into the vegetable mixture. Mix everything gently so the mushrooms and vegetables are coated evenly with the gravy. Cook on medium flame for a few minutes, allowing the flavors to come together.
Step 6: Final Finish
Add fresh cream and mix gently to give the gravy a rich dhaba-style finish. Garnish with freshly chopped coriander and switch off the flame.
Serve hot Dhabe Wala Kadhai Mushroom Recipe with naan, tandoori roti, or paratha for an authentic roadside-style experience.
About the Dhabe Wala Kadhai Mushroom Recipe
This Dhabe Wala Kadhai Mushroom Recipe is made exactly the way it is prepared in restaurants and highway dhabas. The most important part of this dish is the kadhai masala. It is made by lightly roasting coriander seeds, cumin, fennel, black pepper, and whole dry red chillies, then crushing them roughly. This rough texture is what gives the real dhaba-style taste.
The gravy in this Dhabe Wala Kadhai Mushroom Recipe is fully tomato based and has two textures. Chopped tomatoes give a coarse feel, while fresh tomato puree coats everything nicely. When the gravy turns deep red and starts leaving oil, it means the base is ready, just like in restaurants.
For the final cooking, everything is cooked on high flame. Mushrooms are kept chunky, and garlic, green chillies, capsicum, onions, ginger, kasuri methi, and coriander are added quickly so they stay fresh and crunchy. A little cream at the end balances the masala without hiding the real flavor of the Dhabe Wala Kadhai Mushroom Recipe.
Cooking Tips for Dhabe Wala Kadhai Mushroom Recipe
- Always crush the kadhai masala roughly. Fine powder will not give the real Dhabe Wala Kadhai Mushroom Recipe taste.
- Roast the whole spices lightly. Do not burn them, or the gravy will taste bitter.
- Cook chopped tomatoes until their water almost dries and oil starts separating.
- Use fresh tomato puree for a smooth coating and bright red color.
- Cut mushrooms into big, chunky pieces for the best texture.
- Stir-fry everything on high heat during the final step to keep vegetables crunchy.
- Add garlic twice – once in the gravy and once during final cooking – for strong flavor.
- Do not overcook capsicum. It should stay crisp in Dhabe Wala Kadhai Mushroom Recipe.
Pairing Guide for Dhabe Wala Kadhai Mushroom Recipe
Dhabe Wala Kadhai Mushroom Recipe tastes best with tandoori roti, plain roti, or paratha. You can even serve it with simple naan if you like soft bread. The strong masala and chunky mushrooms go very well with dry Indian breads.
For drinks, a simple salted lassi or plain chaas works well and balances the spicy gravy. Even plain water is enough because Dhabe Wala Kadhai Mushroom Recipe already has bold flavors.
Frequently Asked Questions about Dhabe Wala Kadhai Mushroom Recipe
What makes Dhabe Wala Kadhai Mushroom Recipe different from normal mushroom curry?
Dhabe Wala Kadhai Mushroom Recipe uses a special rough kadhai masala and a tomato-based gravy cooked until oil separates, which gives it a strong restaurant-style taste.
Can I store kadhai masala for Dhabe Wala Kadhai Mushroom Recipe?
Yes, you can store the crushed kadhai masala in an airtight container and use it for many days.
Why is rough masala important in Dhabe Wala Kadhai Mushroom Recipe?
The rough texture gives aroma and bite, which is the signature taste of Dhabe Wala Kadhai Mushroom Recipe.
Can I use the same gravy for paneer or chicken?
Yes, the same kadhai gravy used in Dhabe Wala Kadhai Mushroom Recipe can be used for paneer, soya chaap, or chicken.
Should mushrooms be cut small or big?
For Dhabe Wala Kadhai Mushroom Recipe, mushrooms should be cut big and chunky for better texture.
Is cream compulsory in Dhabe Wala Kadhai Mushroom Recipe?
No, cream is optional. A small amount is used only to balance the strong masala.
Why is garlic used twice in this recipe?
Garlic is added in the gravy and again in final cooking to give layers of flavor in Dhabe Wala Kadhai Mushroom Recipe.
How do I know the gravy is ready?
When the tomato gravy turns red and oil starts separating, the base for Dhabe Wala Kadhai Mushroom Recipe is ready.
Can I prepare the gravy in advance?
Yes, just like restaurants, you can prepare and store the gravy and use it later for Dhabe Wala Kadhai Mushroom Recipe.
Is Dhabe Wala Kadhai Mushroom Recipe expensive to make at home?
No, it is very budget friendly. With simple vegetables and mushrooms, you can feed the whole family at a much lower cost than restaurants.