Wash mushrooms in water to expel any debris and dirt. Whenever required, peel them subsequent to washing. Cut them into cuts. Warmth 1/2 tablespoon oil in a skillet over medium fire. Include cut mushroom and stir-sear them for around 3-4 minutes.

Include cut capsicum and salt. Blend well and cook until water discharged by mushroom is evaporated and capsicum turns delicate. Exchange them to a plate.

Warmth 1-tablespoon oil in a similar container over medium fire. Include dry Kashmiri red chili, dry coriander seeds, cinnamon, green cardamom, and sauté for 30 seconds. Include slashed onion and garlic-ginger paste. Sauté until onion turns translucent.

Include hacked tomato and salt (just for tomato and onion) and cook until tomatoes turn delicate.

Turn off the fire, exchange blend to a bowl and let it cool for couple of minutes. In the wake of cooling for some time, exchange it to the little chutney container of a blender grinder and crush to a smooth puree.

Warmth 1-tablespoon butter in a similar dish over medium fire. Include pureed blend, turmeric powder and red chili powder.

Stir and cook for 2-minutes.

Include cooked capsicum and mushroom. Stir and cook for 2-minutes.

Include 1/2 container water, blend well and convey it to bubble over high fire. When it begins bubbling, reduce fire to low and cook for around 4-5 minutes or until sauce turns thick. Include 1/4 container milk and blend well.

Cook it for 2-3 minutes and include kasuri methi.

Turn off the fire and blend well. Kadai mushroom curry is currently prepared for serving.

Tips and Variations: Include red capsicum alongside green capsicum for colorful curry.

Increment or abatement the measure of dry red chili to make it more or less spicy individually

If you require making curry less spicy yet at the same time need its dark red color, make use of Kashmiri dry red chillies.