New Update
Dahiwale Babycorn and Mushroom
Main Ingredients | Babycorns, Button mushrooms |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 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 cinnamon sticks
- 1 bay leaf
- 1 cup boiled onion paste
- 2 tablespoons ginger-garlic paste
- 4 green chillies, chopped
- ½ teaspoon coriander powder
- Salt to taste
- 3 tablespoons cashewnut paste
- Fresh coriander sprigs for garnish
Method
- Blanch babycorn and mushrooms in boiling water for 2 minutes. Strain and set aside.
- Heat oil in a non-stick kadai. Add green cardamoms, black cardamom, cloves, cinnamon and bay leaf and sauté on medium heat till fragrant.
- Add onion paste and sauté for 2-3 minutes. Add ginger-garlic paste and sauté till the oil separates.
- Add green chillies and sauté for 30 seconds. Add coriander powder, mix well and sauté for 30 seconds.
- Remove the pan from heat, add yogurt and salt. Mix well and place the pan on heat.
- 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.
- Add blanched babycorn and mushrooms, mix and cook for 2-3 minutes.
- Garnish with coriander sprigs and serve hot.
Advertisment