Dahiwale Babycorn and Mushroom Babycorns and button mushrooms cooked in spicy yogurt gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Mar 2019 in Recipes Course New Update Main Ingredients Babycorns, Button mushrooms Cuisine Indian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Dahiwale Babycorn and Mushroom 12-15 Babycorns cut into 1 inch pieces 250 grams Button mushrooms halved 1 cup Yogurt whisked 1 tablespoon Oil 5 Green cardamoms 1 Black cardamom 5 Cloves 2 inch sticks Cinnamon 1 Bay leaf 1 cup Boiled onion paste 2 tablespoons Ginger-garlic paste 4 Green chillies chopped ½ teaspoon Coriander powder to taste Salt 3 tablespoons Cashewnut paste for garnishing Fresh coriander sprigs Method Blanch babycorn and mushrooms in boiling water for 2 minutes. Strain and set aside. Heat oil in a non-stick kadai. Add green cardamoms, black cardamom, cloves, cinnamon and bay leaf and sauté on medium heat till fragrant. Add onion paste and sauté for 2-3 minutes. Add ginger-garlic paste and sauté till the oil separates. Add green chillies and sauté for 30 seconds. Add coriander powder, mix well and sauté for 30 seconds. Remove the pan from heat, add yogurt and salt. Mix well and place the pan on heat. Add 2 cups water, stir and bring to a boil. Reduce heat and simmer till the fat surfaces. Add cashewnut paste, mix and simmer for 2-3 minutes. Add blanched babycorn and mushrooms, mix and cook for 2-3 minutes. Garnish with coriander sprigs and serve hot. #Babycorns #Bay leaf #Black cardamom #Boiled onion paste #Button mushrooms #Cashewnut paste #Cinnamon #Cloves #Coriander powder #Fresh coriander sprigs #Ginger-garlic paste #Green cardamoms #Green chillies #Oil #Salt #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article