Creamy Mushroom Corn Gravy

This is a yummy yummy curry. I just loved it. This is a must try recipe. Ingredients Mushroom – 10-12 – chopped into medium size S...

This is a yummy yummy curry. I just loved it. This is a must try recipe.


Ingredients

Mushroom – 10-12 – chopped into medium size
Sweet Corn kernels – ½ cup
Asafoetida/ hing –1  pinch
Tomato – 1 - pureed
Turmeric Powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – ¼ tsp
Garam masala powder – ½ tsp
Kasoori methi – 1 tbsp
Sugar – ½ tsp
Fresh Cream – 4 tbsp
Oil – 2 tbsp
Salt

For Masala Paste

Cloves – 4
Cinnamon – 1 inch
Green Cardamom – 2
Poppy Seeds – 1 tsp
Cashew nuts – 5-6
Onion – 1 medium size
Ginger-garlic paste  – 2 tsp
Yogurt – 2 tbsp


Method

Boil the mushrooms and corn with very little water till they are cooked and Keep it aside. Do not strain the water. you can add it later to the gravy.

Grind all the ingredients under masala paste into a fine paste.Now Heat oil in a pan and add hing. Add the masala paste and fry it well.Add tomato puree and saute it till oil separates.  Add turmeric powder,red chilli powder, coriander powder , cumin powder and garam masala powder. Saute it all the while. Add kasoori methi and saute it. Add salt and sugar and check for seasoning. Now add around 1 cup water(plus water that was used for cooking the veggies).

Bring it to boil and add mushrooms and corn. Add fresh cream and mix well and cook for another 2 mins till you get the desired consistency. Serve hot with rotis or jeera rice.


My Notes

ü The amount of oil, salt, and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  I cooked the veggies in a microwave and later added the left over water to the gravy so that the gravy retains the mushroom and corn flavor.

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