Babycorn Mushroom gravy
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.
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.
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
- Coriander powder-1tsp
- Ginger-garlic paste-2tsp
- Black cumin/cumin seeds-1tsp
- Salt- to taste
- Chopped coriander-for garnish
- Lemon juice-to taste
- Chopped onion-1medium
- Chopped tomatoes-2medium
- Roasted walnuts-6-7
- 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)
- Bell pepper/ paneer/ peas can be included as a variation.
- Spices and consistency can be personalised as per the taste