How to make Mushroom Babycorn Curry -
A quick mushroom and babycorn curry best relished with steamed rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Babycorn (बेबी कॉर्न)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Mushroom Babycorn Curry checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Raw Mango Curry Dum Aloo Amritsari Parsley Mushrooms Spicy Arbi Vegetable
Mushroom Babycorn Curry Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mushroom Babycorn Curry Recipe
Button mushrooms cut into quarters 2 cups
Babycorn diagonally sliced and parboiled 1 cup
Ghee 1½ tablespoons
Ginger-garlic paste 1½ teaspoons
Green chillies finely chopped 2 teaspoons
Onion paste boiled 1 cup
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Thick yogurt whisked 4 tablespoons
Fresh cream 4 tablespoons
Sugar ½ teaspoon
Method
Step 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.
Step 2
Add the coriander powder, garam masala powder, chilli powder and salt, mix well and sauté on medium heat for thirty seconds.
Step 3
Add mushrooms, babycorn, yogurt and five tablespoons of water, mix and cook on a low heat for three to four minutes, stirring occasionally.
Step 4
Remove from heat, add cream and sugar and mix well.
Step 5
Serve hot.
Nutrition Info
Calories : 685 Kcal
Carbohydrates : 57.5 gm
Protein : 16.4 gm
Fat : 41.8 gm
Other : Niacin- 1.3mg
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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.
