• Baby Corn & Mushroom Masala Curry
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INGREDIENTS


Baby Corn & Mushroom Masala Curry

Servings - 2 - 3

INGREDIENTS


Water - 500 milliliters

Salt - 1/4 teaspoon

Baby corn - 200 grams

Oil - 2 teaspoons

Mushrooms - 170 grams

Salt - 1/4 teaspoon

Oil - 15 milliliters

Garlic - 1 1/2 teaspoons

Ginger - 1 1/2 teaspoons

Green chili - 2

Onions - 110 grams

Tomato - 220 grams

Turmeric - 1/2 teaspoon

Oil - 15 milliliters

Cloves - 5 pods

Cardamom - 3 pods

Cinnamon stick - 1

Bay leaf - 1

Cashews - 15 grams

Red chili - 1 teaspoon 

Salt - 1/2 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Water - 700 milliliters

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 1/2 teaspoons

Fresh cream - 2 tablespoons

Coriander - 1 1/2 tablespoons

PREPARATION

1. Take a pan, add 500 milliliters water, 1/4 teaspoon salt, 200 grams baby corn and mix it well.

2. Bring it to a boil.

3. Remove it from heat. Drain and keep aside.

4. Heat 2 teaspoons oil in a pan, add 170 grams mushrooms, 1/4 teaspoon salt and mix it well.

5. Saute the mushrooms for 7 - 10 minutes or until it turns golden brown in color.

6. Remove it from heat and keep aside.

7. Heat 15 milliliters oil in a skillet, add 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 2 green chili and stir for 1 - 2 minutes.

8. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.

9. Now, add 220 grams tomato and saute until it turns soft and pulpy.

10. Cook for 5 - 7 minutes on medium heat.

11. Add 1/2 teaspoon turmeric and mix it well.

12. Remove it from heat and transfer this into a blender.

13. Blend it into a smooth puree. Keep aside.

14. Heat 15 milliliters oil in a skillet, add 5 pods cloves, 3 pods cardamom, 1 cinnamon stick, 1 bay leaf and stir for a minute.

15. Add 15 grams cashews and Raos t for 2 - 3minutes or until it turns golden brown in color.

16. Then, add the blended mixture in it and mix it well.

17. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.

18. Now, add the boiled baby corn, roasted mushrooms and mix it well.

19. Cook for 5 - 7 minutes on medium heat.

20. Add 700 milliliters water and mix it well.

21. Cover it with lid and cook for about 10 minutes on medium heat.

22. Open the lid and give it a nice stir.

23. Add 1 teaspoon garam masala, 1 1/2 teaspoons dry fenugreek leaves and mix it well.

24. Add 2 tablespoons fresh cream and mix it again.

25. Cook for 3 - 5 minutes on medium heat.

26. Add 1 1/2 tablespoons coriander and mix it well.

27. Cook for another 3 - 5 minutes on medium heat.

28. Garnish with coriander.

29. Serve hot.