Name: Baby corn mushroom masala recipe by Kamal Thakkar at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Mushrooms- 200 gms; Baby corn- 100 gms; Green peas- 1 cup; Salt to taste; Cloves- 5; Cinnamon- 1 inch piece; Bayleaf- 1; cardamom- 4; Tomatoes- 3; Onions- 2; Garlic cloves- 6; Green Chilli- 1; Ginger- 1 inch; cumin seeds- 1tsp; Turmeric- 1/2 tsp; Chilli powder- 2 tsp; Cumin Powder-1 tsp; Coriander Powder- 1 tsp; Garam masala- 1 tsp; Kasurimethi- 1 tsp; Cream- 1tbsp; Coriander for garnishing

Ingredients Serving: 4

Mushrooms- 200 gms
Baby corn- 100 gms
Green peas- 1 cup
Salt to taste
Cloves- 5
Cinnamon- 1 inch piece
Bayleaf- 1
cardamom- 4
Tomatoes- 3
Onions- 2
Garlic cloves- 6
Green Chilli- 1
Ginger- 1 inch
cumin seeds- 1tsp
Turmeric- 1/2 tsp
Chilli powder- 2 tsp
Cumin Powder-1 tsp
Coriander Powder- 1 tsp
Garam masala- 1 tsp
Kasurimethi- 1 tsp
Cream- 1tbsp
Coriander for garnishing

Instructions

Clean and chop mushrooms. Parboil babycorn.
Take roughly chopped garlic, onions, green chilli and ginger in mixer pot and grind into paste.
Grind tomatoes seperately.
Take 1 tbsp olive oil in pan add cumin seeds, then cloves, bayleaf, cinnamon, cardamom and asafoetida.
Then add onion garlic paste and saute till the paste becomes brown and raw smell goes away.
Now add all spices like turmeric, chilli powder, salt, cumin, coriander powder.
Saute for a minute and then add the mushroom pieces and mix properly so that the spices cover mushrooms properly. Cover and cook for 4 minutes.
Add baby corn pieces and peas. Again cover and cook for 5 minutes.
Now add the tomato puree. Stir properly and cover and cook for 3 minutes more.
Check whether mushrooms and peas are cooked.
Lastly add garam masala and kasuri methi. Mix properly.
Now garnish with cream and coriander.
Serve hot with rotis, parathas or naan and rice.

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