About:

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

Ingredients:

• 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

Grinding:

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

Procedure:

• 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)

Note:

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