Baby Corn Mushroom Masala Recipe

Baby Corn Mushroom Masala Recipe

A Delightful Vegetarian Curry

Baby Corn Mushroom Masala is a delicious and aromatic vegetarian dish that combines tender baby corn and earthy mushrooms in a rich, flavorful gravy. This dish is popular in Indian cuisine and is enjoyed for its vibrant flavors and wholesome ingredients. Here’s a detailed look at the Baby Corn Mushroom Masala recipe.

Taste and Experience

Baby Corn Mushroom Masala is a delightful combination of textures and flavors. The tender baby corn and juicy mushrooms are enveloped in a creamy, aromatic gravy that is both rich and mildly spiced. The dish offers a perfect balance of sweet, earthy, and spicy notes, making it a crowd-pleaser for both vegetarians and non-vegetarians alike.

The vibrant colors of the dish, with its golden brown masala and fresh green garnish, make it visually appealing as well. Each bite offers a satisfying mix of vegetables coated in a luscious sauce, creating a comforting and flavorful meal.

Whether served as part of a special dinner or a simple weeknight meal, Baby Corn Mushroom Masala is a versatile and delicious dish that showcases the best of Indian vegetarian cuisine. Its rich flavors and wholesome ingredients make it a favorite for anyone who enjoys a hearty and flavorful curry.

Instruments Required:

1. **Deep Pan or Kadai with Lid**: For cooking the masala.

2. **Mixing Bowl**: For preparing the spice paste.

3. **Knife and Cutting Board**: For slicing onions, chopping tomatoes, and cleaning baby corn and mushrooms.

4. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

5. **Grater**: For grating ginger and garlic.

Ingredients:

– 200 grams Baby Corn, sliced

– 200 grams Mushrooms, cleaned and sliced

– 2 tbsp Cooking Oil or Ghee

– 1 Onion, thinly sliced

– 2 Tomatoes, finely chopped

– 2 Green Chilies, slit lengthwise

– 1 inch Ginger, grated

– 4-5 Garlic cloves, minced

– 1/2 cup Coconut Milk

– 1 tsp Cumin Seeds

– 1 tsp Coriander Powder

– 1/2 tsp Turmeric Powder

– 1 tsp Kashmiri Red Chili Powder (for color)

– 1/2 tsp Garam Masala

– 1/2 tsp Kasuri Methi (Dried Fenugreek Leaves)

– Salt to taste

– Chopped Coriander Leaves for garnish

Instructions:

Making Spice Paste:

1. In a mixing bowl, combine coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, and a little water to form a smooth paste. Keep aside.

Cooking Baby Corn Mushroom Masala:

1. Heat oil or ghee in a deep pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add thinly sliced onions and sauté until they turn golden brown.

4. Add grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.

5. Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.

6. Now, add the prepared spice paste to the pan. Mix well and cook for 2-3 minutes until the oil separates from the masala.

7. Add the sliced baby corn and mushrooms to the pan. Stir gently to coat them with the spice mixture.

8. Pour coconut milk into the pan and mix well. Adjust the consistency of the masala by adding water if needed.

9. Add salt to taste and kasuri methi. Mix well.

10. Cover the pan with a lid and let the masala simmer over low heat for about 15-20 minutes, stirring occasionally, until the baby corn and mushrooms are cooked through and the masala thickens.

11. Once the vegetables are tender and the masala reaches the desired consistency, remove from heat.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Garnish the Baby Corn Mushroom Masala with chopped coriander leaves.

2. Serve hot with rice, roti, or naan.

Enjoy your flavorful Baby Corn Mushroom Masala! Adjust the spices according to your taste preferences.