Baby Corn & Mushroom Masala Curry
Servings - 2 - 3
INGREDIENTS

Water - 500 milliliters
Salt - 1/4 teaspoon
Baby corn - 200 grams
Oil - 2 teaspoons
Mushrooms - 170 grams
Salt - 1/4 teaspoon
Oil - 15 milliliters
Garlic - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Green chili - 2
Onions - 110 grams
Tomato - 220 grams
Turmeric - 1/2 teaspoon
Oil - 15 milliliters
Cloves - 5 pods
Cardamom - 3 pods
Cinnamon stick - 1
Bay leaf - 1
Cashews - 15 grams
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 700 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 1/2 teaspoons
Fresh cream - 2 tablespoons
Coriander - 1 1/2 tablespoons
PREPARATION
1. Take a pan, add 500 milliliters water, 1/4 teaspoon salt, 200 grams baby corn and mix it well.
2. Bring it to a boil.
3. Remove it from heat. Drain and keep aside.
4. Heat 2 teaspoons oil in a pan, add 170 grams mushrooms, 1/4 teaspoon salt and mix it well.
5. Saute the mushrooms for 7 - 10 minutes or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 15 milliliters oil in a skillet, add 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 2 green chili and stir for 1 - 2 minutes.
8. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 220 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/2 teaspoon turmeric and mix it well.
12. Remove it from heat and transfer this into a blender.
13. Blend it into a smooth puree. Keep aside.
14. Heat 15 milliliters oil in a skillet, add 5 pods cloves, 3 pods cardamom, 1 cinnamon stick, 1 bay leaf and stir for a minute.
15. Add 15 grams cashews and Raos t for 2 - 3minutes or until it turns golden brown in color.
16. Then, add the blended mixture in it and mix it well.
17. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
18. Now, add the boiled baby corn, roasted mushrooms and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 700 milliliters water and mix it well.
21. Cover it with lid and cook for about 10 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 teaspoon garam masala, 1 1/2 teaspoons dry fenugreek leaves and mix it well.
24. Add 2 tablespoons fresh cream and mix it again.
25. Cook for 3 - 5 minutes on medium heat.
26. Add 1 1/2 tablespoons coriander and mix it well.
27. Cook for another 3 - 5 minutes on medium heat.
28. Garnish with coriander.
29. Serve hot.
