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Corn and mushroom in tomato and spicy cashew gravy makes a scrumptious foremost dish. Cashews add a creamy and wealthy texture to the dish. It is a fast and simple recipe. This goes nicely with any Indian flat bread or plain rice.
Recipe will serve 2-3.
Components:
- 3 cup sliced mushrooms
- 1 cup corn kernel/ bhuta ka dana (I’m utilizing frozen corn kernels)
- 1/4 cup cashews (kaju)
- 2 cup tomato chopped
- 1 teaspoon ginger chopped
- 1 teaspoon inexperienced chili chopped
- 2 tablespoon oil
- 1/2 teaspoon cumin seed (jeera)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1/4 teaspoon crimson chili powder (lal mirch)
- 2 teaspoon coriander powder (dhania)
- 1 teaspoon salt
- 2 tablespoon cilantro chopped (hara dhania)
- Approx. 1-1/2 cups water
Methodology
- Mix the tomatoes, cashews, ginger and inexperienced chili to make creamy paste. Put aside.
- Warmth the oil in a saucepan over medium excessive warmth. Take a look at the warmth by including one cumin seed to the oil. If the cumin seed cracks immediately, the oil is prepared.
- Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
- Subsequent add coriander; crimson chili powder, turmeric and salt. Decrease the warmth to medium and prepare dinner the spice combine for about 4-5 minutes till combine begin leaving the aspect of the pan.
- Add corn and mushrooms, combine it nicely and add about 1-1/2 cups of water. Prepare dinner for about 10-12 minutes, stirring often. Corn and mushrooms must be tender and gravy must be thick in consistency.
- Mushroom Corn Curry is prepared serve sizzling with Roti or plain rice.
Get pleasure from!
