Baby Corn-Mushroom-Capsicum Masala/Gravy

• Servings: 4-5
• Preparation time: 14-15 minutes.
• Cooking time: 23-25 minutes.
• Total time: 40 minutes. 

Lip smacking north Indian gravy which I prepared mostly to have feast or party (get-together). You do give a try and I am sure you will fall in love to this Avtar. Enjoy the flavour of “Baby Corn-Mushroom-Capsicum Masala/Gravy.

When I prepared all three exotic vegetables mixed together with spices and cashews it become one of the most favourite dish for my family.

I often served with Naan; the best combination for our family at dining table, but I am sure it will go well with Bread, Paratha, Steamed Rice or Pulao also.

Soft Mushroom and crunchy crispy Baby Corn mixed together, makes a beautiful combination and capsicum further enhances the flavour…and result is  we relish our meal….

Ingredients:

• Baby corn: 150 gm.
• Mushroom: 200gm.
• Capsicum: 150gm.
• Paneer: 100gm(optional)
• Onion: 1no,
• Garlic: 3-4 clove
• Ginger: 1” piece
• Tomato: 2-3 (Medium)
• Salt: 1 1/2 teaspoon
• Turmeric Powder: 1pinch
• Whole coriander: 1 tablespoon
• Red chilli: 3-4 no.
• Cashew nut : 12-15
• Coriander leaf; 2 tablespoon
• Cumin: 1 teaspoon
• Garam masala: (Bayleaf: 2no.Black pepper: 10-12no, cinnamon, cardamom, clove)
• Fresh cream: 2-3 tablespoon.
• Cooking oil: 50 gm.

Preparation:

1. Peel off and roughly chop onion, tomato, garlic and ginger, keep aside.
2. Heat one tablespoon of oil in a fry pan, when oil start to smoke; add whole coriander, garam masala, cumin, red chilli and sputter for few seconds.
3. Add chopped onion, garlic and ginger, fry it at high flame for 3-4 minutes till it gets brown, add chopped tomato, add Cashew Nut,  continue to fry for couple of minutes or till it gets soft. Take it out, keep aside to cool. After cooling make fine  masala paste.  Strain the paste from soup strainer to smoothen the paste, keep aside.

Method:

1. Heat oil in a fry pan, when oil start to smoke; add capsicum, fry on high flame with pinch of salt ( for  better flavour) for couple of minutes, remove it and keep aside.
2. Add baby corn, fry it on high flame for couple of minutes with pinch of salt, remove it and keep aside.
3. Add mushroom , fry it on high flame for couple of minutes with pinch of salt, remove it and keep aside.
4. Add prepared masala paste into the frypan; let it boil, add fresh cream, continue to cook for 3-4 minutes on medium flame. Add fried vegetables; continue to cook on lower flame for 7-8 minutes or until oil floats on the top, put off the flame. Add coriander leaves.
5. Don’t forget to decorate with fresh cream…
6. Serve “Baby Corn-Mushroom-Capsicum Masala/Gravy” paired with Tandoori Roti.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

    

Baby Corn-Mushroom-Capsicum Masala/Gravy by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.