Baby Corn Mushroom Masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds and chopped onions. Sauté until the onions are golden brown.
• STEP 2.Add ginger-garlic paste and sauté for a minute.
• STEP 3.Add chopped tomatoes and cook until they are soft and mushy.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 5.Add sliced baby corn and mushrooms. Cook for a few minutes until they are tender.
• STEP 6.Add water and salt. Cover and simmer for 10-15 minutes, or until the flavors are well blended.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add other vegetables like bell peppers or peas to enhance the flavor and texture.
• For a creamier gravy, you can add a tablespoon of cashew paste or cream.
• If you prefer a spicier dish, you can increase the amount of red chili powder or add chopped green chilies.

Storage and Serving

• Leftover baby corn mushroom masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the baby corn mushroom masala with steamed rice, roti, or naan.