Dahiwale Babycorn and Mushroom

Ingredients list for Dahiwale Babycorn and Mushroom

• 12-15 Babycorns cut into 1 inch pieces
• 250 grams Button mushrooms halved
• 1 cup Yogurt whisked
• 1 tablespoon Oil
• 5 Green cardamoms
• 1 Black cardamom
• 5 Cloves
• 2 inch sticks Cinnamon
• 1 Bay leaf
• 1 cup Boiled onion paste
• 2 tablespoons Ginger-garlic paste
• 4 Green chillies chopped
• ½ teaspoon Coriander powder
• to taste Salt
• 3 tablespoons Cashewnut paste
• for garnishing Fresh coriander sprigs

Method

1. Blanch babycorn and mushrooms in boiling water for 2 minutes. Strain and set aside.
2. Heat oil in a non-stick kadai. Add green cardamoms, black cardamom, cloves, cinnamon and bay leaf and sauté on medium heat till fragrant.
3. Add onion paste and sauté for 2-3 minutes. Add ginger-garlic paste and sauté till the oil separates.
4. Add green chillies and sauté for 30 seconds. Add coriander powder, mix well and sauté for 30 seconds.
5. Remove the pan from heat, add yogurt and salt. Mix well and place the pan on heat.
6. Add 2 cups water, stir and bring to a boil. Reduce heat and simmer till the fat surfaces. Add cashewnut paste, mix and simmer for 2-3 minutes.
7. Add blanched babycorn and mushrooms, mix and cook for 2-3 minutes.
8. Garnish with coriander sprigs and serve hot.