• • Prep Time
  • 10 Minutes
• • Cook Time
  • 15 Minutes
• • Serving
  • 4
  • 4

Ingredients

Instructions

1. Cut baby corns into small pieces and cook then either in pressure cook for 1 whistle or microwave it for 10 minutes. Set them aside.
2. Wash and cut mushrooms in 2 pieces and keep aside.
3. Take onion, tomato, ginger, garlic and green chilies in a grinder jar and grind them to make smooth paste and keep aside.
4. Now take cashew nuts, coconut and fennel seeds in a grinder jar and grind them to make a smooth paste.
5. Heat oil and butter together in a pan. Add bay leaf, cardamom, cinnamon and cloves and cook it for 30 seconds.
6. Add prepared onion paste mixture in the pan and stir well.
7. Add turmeric powder, red chilli, salt and hot spices powder and mix them well.
8. Cook it on low flame for 10 to 15 minutes until oil leaves the sides of the pan.
9. Once oil is separated, then add boiled baby corn pieces and mushrooms and cook it for another 7-8 minutes.
10. Add 1 cup of water and simmer the mixture for further 5-6 minutes.
11. Now add coco nut milk and when the gravy starts boiling, add cashew nut paste mixture and stir well. Boil the gravy till it becomes thick.
12. Garnish it with coriander leaves and serve “Baby corn- mushroom korma” with Nan or Roti.

• Recipe Type : Curries, Mushroom curries, Vegetarian