Mushroom Corn Ki Jugal Bandhi
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
- 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
- Soak cashews in water for 10 minutes and blend them to fine paste.
- Heat oil in a flat wide pan and season with cinnamon, cardamom and cloves.
- Add in finely chopped onion and sauté until they turn translucent.
- Add ginger garlic paste and sauté until the raw smell disappears.
- Add finely chopped tomato and sauté until thay turn mushy.
- Now add in all the masala powders (turmeric, chilli, coriander) and salt. Give a quick stir.
- Add very little water like ½ a cup and bring it to boil until the raw smell of the masalas disappear.
- Add in the cashew paste and sauté until the gravy leaves oil.
- 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.
- 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.
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/
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