Delhi Butter Masala Recipe

Kadhai Masala

DBMKAMA

A bold kadhai-style curry with mushrooms, capsicum, onion, tomato, ginger and Delhi Butter Masala.

Watch recipe video

Ingredients

• 1 tsp kadhai masala
• 220ml water
• 150g button mushrooms, sliced
• 50g onion, peeled, quartered and separated into petals
• 50g green capsicum, deseeded and cut into large cubes
• 50g tomato, deseeded and cut into large cubes
• 2 tbsp vegetable oil
• 1 packet Delhi Butter Masala
• 2 tbsp fresh coriander, chopped, reserve 1/4 for garnish
• 1 tbsp ginger, peeled and julienned

Method

1. Sauté mushrooms in a pan with vegetable oil for 1 minute on high heat.

2. Sprinkle kadhai masala powder and sauté for 1 minute. Remove and keep aside.

3. In the same pan, heat 220ml water. Empty the full sachet into the pan and mix well.

4. Bring to a gentle simmer.

5. Add the sautéed mushrooms to the gravy and cook for 3 minutes, until fully cooked.

6. Add chopped coriander and mix well.

7. Garnish with ginger julienne and reserved chopped coriander. Serve hot with rice or Indian bread.