Kachchi Makai Dhingri Mouth watering preparation of mushrooms and corn in a rich, flavoured tomato and cream gravy This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Jan 2016 in Recipes Course New Update Main Ingredients Corn niblets sweet , Babycorns Cuisine Indian Course Main Course Vegetarian Prep Time 26-30 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Kachchi Makai Dhingri 1/2 cup Corn niblets sweet 10-12 small Babycorns 1/2 inch pieces fresh 10-12 medium Button mushrooms quartered fresh 4 tablespoons Oil 2 Bay leaves 1 medium Onion grated 2 Green chillies slit 2 teaspoons Ginger paste 2 teaspoons Garlic paste 1 tablespoon Red chilli powder 2 tablespoons Coriander powder 1/2 tablespoon Cumin powder 1 teaspoon Turmeric powder 1 medium Tomato chopped to taste Salt 1 medium Green capsicum 1/2 inch broad strips 1/4 cup Fresh cream 1/4 bunch Fresh coriander leaves chopped 1 teaspoon Garam masala powder Method Heat oil in a pan, add bay leaves, grated onion, slit green chillies and sauté for three to four minutes or until the onion turns light brown in colour. Add ginger garlic paste and stir-fry briefly. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Mix well and add chopped tomato. Cook on high heat for two to three minutes, stirring continuously. Add mushrooms, babycorn, sweet corn niblets and salt and continue to cook for five minutes on medium heat. Add capsicum strips, toss well and cook for three to four minutes on medium heat, stirring continuously. Stir in fresh cream, sprinkle chopped coriander leaves, garam masala powder and serve hot. Nutrition Info Calories 425.75 Carbohydrates 41.05 Protein 13.75 Fat 18.52 Other Fiber 4.65 #Babycorns #Button mushrooms #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article