Mushroom Baby Corn Masala

Mushroom Baby Corn Masala


Ingredients:

  • 200 grams mushroom (divide in half)
  • 100 grams baby corn (divide in half)
  • 1/4 cup green peas (parboil)
  • 1/2 cup green bell pepper (chopped)
  • 1 medium +1 small tomato (sliced)
  • 1/2 cup onion (chopped)
  • 2 green chilies (chopped)
  • 1 tsp. ginger paste
  • 2 tsp. garlic paste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/4 tsp. coriander powder
  • 1 tsp. garam masala powder
  • 1/4 tsp. sugar
  • salt to taste
  • 3 tbsp. oil
  • 1 cup water

Making Procedure:


Wash and parboil the baby corn. Separate the water from it and keep it for later use. 

Heat 1 tbsp. oil in a pan, add baby corn and mushroom. Fry it for 3-4 minutes on medium heat. Turn off the flame and keep aside.

Heat 2 tbsp. oil in a kadai. Add onion and fry till transparent. Add capsicum and fry for 1-2 minutes on low heat. Then add ginger-garlic paste and fry it for 2 minutes on low heat.

Add red chili powder and chopped green chilies, stir it for few seconds. After that add tomato slices and fry until mushy. Then add turmeric-coriander-garam masala powder, salt and sugar. Stir well and fry for 2-3 minutes on low heat.

Now add fried baby corn & mushroom, green peas and water. Mix well and cover with a lid. Cook for 5-8 minutes on low to medium flame.

Garnish with few coriander leaves and serve hot with roti.
       

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