BABY CORN-MUSHROOM MASALA


This can be served with rice, chappathis or any

type of bread.Before I go into the recipe I

would like to share do’s and dont’s of how to

cook  fresh mushrooms.

1.Always use fresh white mushrooms.

2.Do not soak mushrooms in water 

3.Add a tblsp.flour to the mushrooms, mix well

with your fingers and then wash.

4.Its best if you could saute the mushrooms

slightly in butter and use in any curry.

Let’s get into the recipe.

INGREDIENTS

1 big or 2 medium onions chopped fine.

4-5 tomatoes blanched in hot water

1 handful of almonds(Badam)

2-3 green chillies chopped /1capsicum 

1 tsp ginger garlic paste 

1 tsp chillie powder(spicy tongues use more)

1 tsp.coriander powder 

1 tsp.cummin powder

1/2 tsp.turmeric

1 -2 tsp garam masala powder 

1 -2 tsp amchur (dry mango)powder

1/2 tsp pepper powder

2 tsp kasuri methi leaves (dry fenugreek leaves)

1 tblsp.curd.honey

Salt to taste 

Butter/oil

Salt to taste 

METHOD

In 2-3 tblsp.of butter stir fry the mushrooms for

3-4 minutes.

Remove and set aside.

In the same oil(add a tsp or more of needed)fry

the chopped onions till light brown.

Grind the tomatoes and the almonds.

Add all the ingredients and cook till oil

separates.

Add baby corn and mushroom and cook on a

slow fire for 10 minutes. (you could add water

before adding mushrooms if you want more

gravy).Serve hot.