Mushroom Corn Cashew Curry

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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.

Mushroom Corn Cashew Curry Recipe by Manjula

Mushroom Corn Cashew Curry Recipe by ManjulaComponents:

  • 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


  1. Mix the tomatoes, cashews, ginger and inexperienced chili to make creamy paste. Put aside.
  2. 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.
  3. Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
  4. 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.
  5. 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.
  6. Mushroom Corn Curry is prepared serve sizzling with Roti or plain rice.

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