KHANA MASALA

BABYCORN AND MUSHROOM CURRY



































































INGREDIENTS

Babycorn : 200 grams
Mushroom : 200 grams
Corn flour : 2 tsp
Onion : 1 piece (large size – smooth paste)
Tomato puree : 2 tsp
Tomato ketchup : 1 tsp
Ginger paste : 1 tsp
Garlic paste : 1 tsp
Cumin seeds : 1/2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Salt : 1 tsp
Garam masala : 1/4 tsp


PREPARATION

• Cut the babycorn and mushroom into small pieces
• Take 2 tsp of cornflour, add 1/2 cup of water, make a smooth paste and keep it aside
• Heat 2-3 tsp of oil in a pan
• Add ginger and garlic paste and stir it for 2-3 minutes
• Add babycorn and stir it nicely for 5-7 minutes
• Add mushroom and stir it well for another 2-3 minutes
• When babycorn and mushroom becomes tender keep it aside in a bowl
• Heat 4-5 tsp of oil in a pan and wait for few seconds till it sizzle
• Add cumin seeds and onion paste and stir it for 8-10 minutes till it becomes golden brown
• Add turmeric powder, salt, coriander powder, garam masala and red chilly powder and stir it for 4-5 minutes
• Add tomato puree, ketchup, babycorn and mushroom
• Mix it well and then add corn flour paste
• Cook for 5-7 minutes
• Serve it hot with naan/roti