Mushroom Corn Ki Jugal Bandhi
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Oil – 1 tbsp
  • Cinnamon stick – 1”
  • Cloves – 2 nos
  • Cardamom – 3 nos
  • Onion, medium, finely chopped – 1 no
  • Ginger garlic paste – 1 tbsp
  • Tomato, finely chopped – 1 no
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Cashew paste - 4 tbsp (from 10 nos of cashews)
  • Mushroom, cut to four – 1 cup
  • Sweet corn pod – 1 cup
  • Fresh cream – 1 tbsp
  • Cilantro, finely chopped – 1 tbsp
Instructions
  1. Soak cashews in water for 10 minutes and blend them to fine paste.
  2. Heat oil in a flat wide pan and season with cinnamon, cardamom and cloves.
  3. Add in finely chopped onion and sauté until they turn translucent.
  4. Add ginger garlic paste and sauté until the raw smell disappears.
  5. Add finely chopped tomato and sauté until thay turn mushy.
  6. Now add in all the masala powders (turmeric, chilli, coriander) and salt. Give a quick stir.
  7. Add very little water like ½ a cup and bring it to boil until the raw smell of the masalas disappear.
  8. Add in the cashew paste and sauté until the gravy leaves oil.
  9. Now add in the freshly chopped mushrooms and corn. Mix well and cook for 5 to 10 minutes or until the mushrooms are well cooked.
  10. Finish it off by adding fresh cream. Mix well and garnish with freshly chopped cilantro. Serve hot as a side for chapathi, pulao or jeera rice.
Notes
Add equal amount of chopped onions and tomatoes.
Add the masala powder in 1:2:3 ratio.
Recipe by MyEdibleCravings at http://myediblecravings.com/mushroom-corn-ki-jugalbandi/