Mushrooms With Baby Corn
Mushroom Baby Corn Recipe is a delicious sabzi .creamy rich white gravy, spiced with peppercorns. Which is a simple recipe made with mushroom, baby corn, ginger garlic, and onion combination in little oil.
Equipment
- pressure cooker
- Gas stove
- Pan
- Sharp knife
- Spatula
- Pastry brush
Ingredients
- 200 gm. Baby corn
- 500 gm. Mushroom (stems removed)
- 1 tbsp Oil
- 1 tbsp Cumin seeds (room temperature)
- 1 pinch Asafoetida
- 1-2 pcs. Black cardamom (small, Cara Cara, or Valencia)
- 2-3 pcs. Clove
- 3-4 pcs. Black pepper
- 7-8 pcs. Garlic
- 2-3 medium Onion
- ½ inch Ginger
- 4-5 medium Tomatoes
- 3-4 pcs. Green chillies
- 1-15 pcs. Cashewnuts
- 1 tsp Turmeric powder
- 1 tsp Sabzi masala
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tbsp Salt (According to taste)
- 1 tbsp Ghee
Instructions
- Take baby corn and mushroom in a cooker with little water and give one vessel to it. In another pan take oil add jeera, and hing to it also add crushed badi ilayachi, long, and kali mirch to it.
- Then add a paste of garlic onion ginger to it to make gravy also we can add a paste of cashew nuts to it.
- Keep it on low flame for some time then add a paste of tomato and green chillies and let it be on the film for some time meanwhile cut boiled mushrooms and baby corn into pieces and then add them to the gravy, stir for some time.
- Take Desi ghee in another pan and red chilli powder green chilli pieces Ginger pieces too let it be on flame for a minute or some seconds to see the texture, and pour it on the gravy. Garnish it with coriander. As kids like baby corn and mushrooms, it is ready to serve, Baby corn and Mushroom.