How long does shahi kadai mushroom curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can shahi kadai mushroom curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make shahi kadai mushroom curry [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is shahi kadai mushroom curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does shahi kadai mushroom curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Shahi Kadai Mushroom Curry
[Vegan]

AP By: Anupama Paliwal

Author Bio

Anupama Paliwal is an author, entrepreneur, designer, recipe developer, food stylist, food photographer, and founder... Read More

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Shahi Kadai Mushroom Curry [Vegan]

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The word "shahi’ means royal in Urdu and "kadai’ is a thick, circular, and deep cooking pot which is similar to a wok. When you have your first spoonful of this curry, you'll agree that it's exceptionally awesome and fit for royalty. The curry is super spicy, but sweet and... Read More

Ingredients You Need for Shahi Kadai Mushroom Curry [Vegan]

For the Curry:

1 tablespoon, plus 1 tablespoon, plus 3 tablespoons coconut oil, divided
1 bay leaf
1-inch cinnamon stick
2 green cardamom seeds
4 cloves
1 cup onion and ginger-garlic paste, ground
1/2 ground black pepper
1/4 teaspoon turmeric powder
1 cup tomato purée
1 teaspoon Kashmiri red chili powder
2 teaspoons masala
2 tablespoons dried fenugreek leaves (kasuri methi)
1 green chili, chopped
1/2 cup cashew cream
1 teaspoon brown sugar
2 1-inch cubes vegan butter
1 1/2 cups White Button mushrooms, sliced
1 large bell pepper, julienned
2 onions, cubed
Salt, to taste
2 tablespoons desiccated coconut (optional)

For Garnish:

1 teaspoon ginger, julienned
1 tablespoon sliced almonds
1 tablespoon pepper, julienned

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How to Prepare Shahi Kadai Mushroom Curry [Vegan]

Heat 1 tablespoon coconut oil in a pan, and add sliced mushrooms to it.
Sauté until the water evaporates completely, and mushrooms turn brown.
Transfer mushrooms onto a plate.
Heat 1 tablespoon coconut oil in the same pan and add onions and bell pepper.
Sauté until the onions are light golden in color.
Transfer to a plate.
Heat 3 tablespoons coconut in the same pan.
Add cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for few seconds.
Add onion and ginger-garlic paste and sauté for few minutes.
Add turmeric powder and sauté for a minute.
Now add ground pepper and sauté for another minute.
Add the tomato purée and cook for 2 minutes.
Add red chili powder and masala and mix well.
Sauté for a minute.
Add dried fenugreek leaves and sauté for 1 minute.
Add salt and mix well.
Sauté for another minute.
Add green chili and cook for few minutes until you see oil releasing from the sides.
Add cashew cream and brown sugar and mix well. Cook for 2 minutes.
Now add mushrooms, onion, and bell pepper and mix well.
Add desiccated coconut, if you like.
Mix well and cook for few seconds.
Add vegan butter cubes and mix well. Cook for 3-4 minutes on medium heat.
Remove from heat. Garnish with pepper, almond slices, and ginger.
Serve hot with naan or rice.