How to make 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.
Main Ingredients : Corn niblets sweet , Babycorns (बेबी कॉर्न)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Raw Banana Curry Parsi Patrel Methi Dana Sabzi Eriseri
Kachchi Makai Dhingri Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kachchi Makai Dhingri Recipe
Corn niblets sweet 1/2 cup
Babycorns 1/2 inch pieces fresh 10-12 small
Button mushrooms quartered fresh 10-12 medium
Oil 4 tablespoons
Bay leaves 2
Onion grated 1 medium
Green chillies slit 2
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 1/2 tablespoon
Turmeric powder 1 teaspoon
Tomato chopped 1 medium
Salt to taste
Green capsicum 1/2 inch broad strips 1 medium
Fresh cream 1/4 cup
Fresh coriander leaves chopped 1/4 bunch
Garam masala powder 1 teaspoon
Method
Step 1
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.
Step 2
Add ginger garlic paste and stir-fry briefly. Add red chilli powder, coriander powder, cumin powder and turmeric powder.
Step 3
Mix well and add chopped tomato. Cook on high heat for two to three minutes, stirring continuously.
Step 4
Add mushrooms, babycorn, sweet corn niblets and salt and continue to cook for five minutes on medium heat.
Step 5
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 Kcal
Carbohydrates : 41.05 gm
Protein : 13.75 gm
Fat : 18.52 gm
Other : 4.65
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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.
