Mushroom Corn Curry

Lately, I have been on a mushroom high. After reading about its numerous health benefits, I wanted to incorporate it more into my family’s diet. This recipe combines one of my favourite ingredients (Corn) with my newly favourite ingredient (mushroom) to create a delectable dish. The gravy is made richer by the subtle flavour of cashews to make it one of my favourites. Hope you enjoy this one 🙂

Time: 

  • Prep time – 15 minutes
  • Cook time – 20minutes

Ingredients: 

  • Sliced White Mushrooms – 230 g
  • Corn – 1 cup 
  • Large Roma Tomatoes (Chopped) – 3
  • Asafoetida – big pinch
  • Black Cumin Seeds – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1/2 tsp
  • Coriander Powder – 2 tsp
  • Turmeric Powder – 1/4 tsp
  • Ginger-garlic paste – 2 tsp
  • Indian Green Chilli (Chopped) – 1
  • Cashew Nuts – 15
  • Vegetable Oil – 2 tbsp
  • Salt – 1.5 tsp
  • Water – 1 cup
  • Coriander Leaves for garnish

Method: 

  1. Using a blender, blend the tomatoes, cashews, green chilli and ginger-garlic paste until it is a smooth paste
  2. Heat the oil in a pan. Add the black cumin seeds and asafoetida. Wait for the seeds to sputter slightly
  3. Slowly add the tomato puree to the pan, be careful as the oil will be hot by now. Saute for 5 minutes
  4. Add the masalas and salt. Saute for 3 minutes on medium heat
  5. Add the sliced mushrooms and corn. Saute for one minute and add the water. Give it a good mix, cover and cook for 10 minutes
  6. Once the mushrooms are cooked, garnish the gravy with coriander leaves and enjoy 🙂

Mushroom corn curry 1

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