How to make Dahiwale Babycorn and Mushroom -
Babycorns and button mushrooms cooked in spicy yogurt gravy.A perfect recipe for every mushroom lover! With the twist of Indian masalas, this mushroom and baby corn recipe is a wholesome spicy treat - an indulgent sin you must try. Let's get going with today's simple Indian recipe of spicy masala mushroom curry with baby corn
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Babycorns (बेबी कॉर्न), Button mushrooms (बटन मशरूम)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Dahiwale Babycorn and Mushroom checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce. You can also find more Main Course Vegetarian recipes like Bhindi Curry, Beans With Tomato Yogurt Sauce , Coco Jambo, Rishi Panchami Sabzi.
Dahiwale Babycorn and Mushroom Recipe Card
Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dahiwale Babycorn and Mushroom Recipe
Babycorns cut into 1 inch pieces 12-15
Button mushrooms halved 250 grams
Yogurt whisked 1 cup
Oil 1 tablespoon
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 2 inch sticks
Bay leaf 1
Boiled onion paste 1 cup
Ginger-garlic paste 2 tablespoons
Green chillies chopped 4
Coriander powder ½ teaspoon
Salt to taste
Cashewnut paste 3 tablespoons
Fresh coriander sprigs for garnishing
Method
Step 1
Blanch babycorn and mushrooms in boiling water for 2 minutes. Strain and set aside.
Step 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.
Step 3
Add onion paste and sauté for 2-3 minutes. Add ginger-garlic paste and sauté till the oil separates.
Step 4
Add green chillies and sauté for 30 seconds. Add coriander powder, mix well and sauté for 30 seconds.
Step 5
Remove the pan from heat, add yogurt and salt. Mix well and place the pan on heat.
Step 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.
Step 7
Add blanched babycorn and mushrooms, mix and cook for 2-3 minutes.
Step 8
Garnish with coriander sprigs and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
