How to make Mushroom Babycorn Curry -

A quick mushroom and babycorn curry best relished with steamed rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Babycorn (बेबी कॉर्न)

Cuisine : Indian

Course : Main Course Vegetarian

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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 Eggplant And Chickpea Moussaka Pumpkin Paal Kootu Aloo Ka Chokha Minty Mushrooms

Mushroom Babycorn Curry

Mushroom Babycorn Curry Recipe Card

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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 : 11-15 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.

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MasterChef Sanjeev Kapoor

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.