Mushroom Babycorn Curry

Ingredients 

• 2 cups button mushrooms, cut into quarters
• 1 cup diagonally sliced and parboiled babycorn 
• 1½ tablespoons ghee
• 1½ teaspoons ginger-garlic paste
• 2 teaspoons finely chopped green chillies
• 1 cup boiled onion paste 
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon red chilli powder
• Salt to taste
• 4 tablespoons thick yogurt, whisked
• 4 tablespoons fresh cream
• ½ teaspoon sugar

Method

1. Heat the ghee in a deep non-stick pan. Add ginger-garlic paste, green chillies and boiled onion paste, mix and sauté on a medium heat for two minutes.
2. Add the coriander powder, garam masala powder, chilli powder and salt, mix well and sauté on medium heat for thirty seconds.
3. Add mushrooms, babycorn, yogurt and five tablespoons of water, mix and cook on a low heat for three to four minutes, stirring occasionally.
4. Remove from heat, add cream and sugar and mix well.
5. Serve hot.

Nutrition Info