Dahiwale Babycorn and Mushroom

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

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.