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Mushroom Corn Korma
Main Ingredients | Button mushrooms, Corn kernels |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 25 button mushrooms
- 3/4 cup corn kernels, boiled
- 2 tablespoons oil
- 2 medium onions, roughly chopped
- 2 green chillies
- 1 teaspoon cumin seeds
- 7-8 curry leaves
- 1/2 cup scraped fresh coconut
- Salt to taste
- A pinch of turmeric powder
- 1/4 cup yogurt, whisked
Method
- Heat oil in a deep non-stick pan.
- Grind onions, green chillies and cumin seeds with 2 tbsps water to a fine paste. Add curry leaves and ground paste to the oil in pan, mix and sauté till fragrant.
- Grind coconut with ¼ cup water into a fine paste. Remove stalks of mushrooms and quarter them. Add to the masala in the pan and mix. Cook for 10-15 minutes.
- Add corn, salt and turmeric powder, mix and continue to cook for -2 minutes. Add ¼ cup water and coconut paste, mix well, cover and cook for 7-8 minutes.
- Add yogurt and switch off the heat. Lightly mix in the yogurt. Serve hot.
Nutrition Info
Calories | 913 |
Carbohydrates | 20.9 |
Protein | 71.2 |
Fat | 58.4 |
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