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Nov 162016
 

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We all are aware about the current financial crisis in India as a result of demonetization. I am sure this is a rough patch for all of us and I pray that soon it shall pass. In the meanwhile sit tight and control your expenses. Try to eat at home most of the time and do not panic. That’s the most prudent way we can survive through these tough times. 

The other day we were yearning for some restaurant style food and we never wanted to go out. So I told my husband to give me half an hour and I’ll put an end to his cravings. I tried this baby corn and Mushroom masala and it did its trick. This was rich, creamy, delicious and not to mention easy on our pocket. 

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We ate this with Tawa Naan and some Mint Chutney to go along. What a fabulous meal it was and that too at the comfort of our home.  If you decide to put a little effort expenses can be curtailed and at the same time you are not missing much 🙂

Directions:

1.Select soft and tender baby corns and wash them under running water. Cut them into small pieces on an angle about 1 inch long. If you have baby corns which aren’t tender you can blanch them or steam them for ten minutes to make them a little soft.


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2. Chop Onions and Tomatoes and set aside.


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3. Soak some cashews for an hour and set aside.

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4. In a wok add some ghee and add baby corns and saute them till they get a slight golden colour. 


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5. Also add mushrooms and keep sauteing them till they have released water and become dark in colour. Remove them on a plate till we use them further.


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6. In the same add more ghee or clarified butter and add cumin seeds. Let them crackle for a few seconds.


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7. Add chopped onions along with ginger garlic paste.


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8. When the onions have browned and raw smell of ginger garlic has faded, add tomatoes. 

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9. Add salt, red chilli powder and turmeric powder.


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10. Cook till the tomatoes have turned soft and gooey. Turn the flame off and let the mixture cool down a little bit. Add it to a grinder and make a smooth paste.


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11. Now again for the third and last time put ghee in the wok and add a bay leaf along with two green cardamoms. Toss them in ghee for a few seconds to make the ghee fragrant.


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12.  Add the pureed masala to the wok and also add some water. I added water to the grinding jar first to take out every hidden puree from the jar. Don’t wanna waste anything. Bring everything to a boil.


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13. Make a puree with the cashews we had soaked earlier and add it to the masala. Also add coriander powder. Let the gravy become thick, so keep simmering for a couple of minutes. 


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14. Add the sauteed mushrooms and baby corns to the gravy. Let it simmer. Add cream to the gravy and make it rich and yummy 🙂


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15. Add garam masala and coriander leaves. 


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16. Finish off with Kasuri methi  for the restaurant style flavour.

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17. Serve hot with Roti or Kulcha or Tawa Naan and enjoy the rich restaurant style gravy.

Other Mushroom recipes you can try here: Mushroom LasagnaItalian Frittata with Mushrooms and Spinach, Indo Chinese style Chili Mushrooms. Kadahi Mushroom, Mushroom Biryani, Mushroom Matar, Palak Mushroom and Mushroom Dou Pyaaza.

Other Restaurant style food you can try: Restaurant Style Malai Kofta in Air FryerButter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer.

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Baby Corn Mushroom Masala | Baby Corn & Mushroom in Rich Cashew Gravy
Serves 4
Baby Corn AND Mushroom Masala is a rich creamy dish in cashew nut paste. The recipe is delicious and just like the way you get at any fancy Indian restaurant.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 250 g Mushrooms or Khumb
  2. 100 gms Baby Corns
  3. 8-10 cashews
  4. 1/2 tsp Cumin seeds
  5. 1 large onion
  6. 2 large tomatoes
  7. 1 tbsp Ginger Garlic and Green Chilli Paste
  8. Salt,to taste
  9. 1 tbsp Ghee or clarified butter for masala + 1 tbsp for sauteing mushrooms and baby corn + 1tbsp for Final Gravy
  10. 1/2 tsp Turmeric Powder
  11. 1/2 tsp Red Chili Powder, or more to taste
  12. 1/2 tsp Kasuri Methi
  13. 1/4 Cup Cream or whisked malai
  14. 1 Bay Leaf
  15. 2 crushed Green Cardamom
  16. 1/2 cup water
  17. 1/4 tsp garam Masala
  18. Fresh sprigs of Coriander Leaves.
Instructions
  1. Select soft and tender baby corns and wash them under running water. Cut them into small pieces on an angle about 1 inch long. If you have baby corns which aren’t tender you can blanch them or steam them for ten minutes to make them a little soft.
  2. Chop Onions and Tomatoes and set aside.
  3. Soak some cashews for an hour and set aside.
  4. In a wok add some ghee and add baby corns and saute them till they get a slight golden colour.
  5. Also add mushrooms and keep sauteing them till they have released water and become dark in colour. Remove them on a plate till we use them further.
  6. In the same add more ghee or clarified butter and add cumin seeds. Let them crackle for a few seconds.
  7. Add chopped onions along with ginger garlic and green chilli paste.
  8. When the onions have browned and raw smell of ginger garlic has faded, add tomatoes.
  9. Add salt, red chilli powder and turmeric powder.
  10. Cook till the tomatoes have turned soft and gooey. Turn the flame off and let the mixture cool down a little bit. Add it to a grinder and make a smooth paste.
  11. Now again for the third and last time put ghee in the wok and add a bay leaf along with two green cardamoms. Toss them in ghee for a few seconds to make the ghee fragrant.
  12. Add the pureed masala to the wok and also add some water. I added water to the grinding jar first to take out every hidden puree from the jar. Don’t wanna waste anything. Bring everything to a boil.
  13. Make a puree with the cashews we had soaked earlier and add it to the masala. Also add coriander powder. Let the gravy become thick, so keep simmering for a couple of minutes.
  14. Add the sauteed mushrooms and baby corns to the gravy. Let it simmer. Add cream to the gravy and make it rich and yummy
  15. Add garam masala and coriander leaves.
  16. Finish off with Kasuri methi for the restaurant style flavour.
  17. Serve hot with Roti or Kulcha or Tawa Naan and enjoy the rich restaurant style gravy.
Adapted from Self Styled
Adapted from Self Styled
The Secret Ingredient http://www.thesecretingredient.in/

 

 

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