Babycorn Mushroom gravy

Babycorn Mushroom gravy final


Mushroom baby corn is a simple delicious gravy where the mushrooms, baby corns are cooked in regular onion-tomato gravy and here I used walnuts for the creamy and thicker consistency of the gravy. In this gravy there is a blend of soft and crunchy vegetables where the mushroom gives soft on bite and baby corn gives crunchy bite. This gravy goes well with most of the dishes like roti/ kulcha/ puri/ some flavoured rice as well.

Health Benefits:

Mushroom being low in sodium and cholesterol is an ideal food for everyone, it is also rich in fiber content, vitamin C and vitamin D.

Baby corn has a nutritional makeup closer to a non-starchy vegetable. Plus, it’s a good source of essential nutrients that keep you healthy. Baby corn can fill you up without costing you too many calories, making it a good choice for those trying to lose or maintain a healthy weight.

Yields-3-4 servings
Preparation time-15 minutes
Cooking time-20-25 minutes


  • Chestnut/button mushrooms-250gms (cleaned and sliced)
  • Baby corn-10-12 (rinsed and sliced)
  • Chopped onion-1medium
  • Chilli powder-1tsp
  • Turmeric-1/2tsp
  • Coriander powder-1tsp
  • Ginger-garlic paste-2tsp
  • Black cumin/cumin seeds-1tsp
  • Oil-1/2tsp
  • Salt- to taste
  • Chopped coriander-for garnish
  • Lemon juice-to taste


  • Chopped onion-1medium
  • Chopped tomatoes-2medium
  • Roasted walnuts-6-7
  • Clove-3
  • Cinnamon-1/2inch
  • Cardamom-2
  • Fennel seeds-1tsp
  • Star anise-1


  • Combine all the ingredients mentioned under the’ grinding’ table in a food processor/blender and blend to a smooth puree and keep aside.
  • Now heat oil in a pan add cumin seeds as it splutters add in onion, ginger garlic paste and saute until onions are translucent.
  • Add in ground puree ant cook for 2-3minutes on a medium-high flame.
  • Then add in turmeric, chilli powder, coriander powder mix well saute for 1-2minutes/until the raw flavour goes off.
  • Add in sliced mushrooms-baby corn, salt mix well and continue to cook until they are soft and tender (approx. 8-10minutes), stirring in between.
  • Once cooked adjust the gravy as per the consistency by adding water for thinner gravy and if required thicker continue to cook until desired consistency is attained.
  • Turn off the flame once heated through, drizzle some lemon juice, garnish some chopped coriander.

Serve hot with lacha herbed parathas (Recipe click here)

Paratha Herbed final3


  • Bell pepper/ paneer/ peas can be included as a variation.
  • Spices and consistency can be personalised as per the taste

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on January 20, 2015, in Indian, Side dish. Bookmark the permalink. 17 Comments.

  1. What a delicious dish. I am such a fan of anything with mushrooms. Another wonderful recipe Chitra.

    Liked by 1 person

  2. I love how you have so many dishes that could so warm me up in the winter weather 🙂


  3. This is so so up may alley 🙂

    Liked by 1 person

  4. Tempting yummy rich gravy

    Liked by 1 person

  5. Wow…looks so delicious Chitra!!!!

    Liked by 1 person

  6. Hello..I just tried out this recipe today afternoon and it was yummmmmy…I usually do not post my comments on any dishes that I try from the internet but did did need a mention.
    Thank you. Look forward to some more delicious recipes.


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