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Mushroom Babycorn Curry

A quick mushroom and babycorn curry best relished with steamed rice. This is a Sanjeev Kapoor exclusive recipe.

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Mushroom Babycorn Curry
Main Ingredients Button mushrooms, Babycorn
Cuisine Indian
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Mushroom Babycorn Curry

  • 2 cups Button mushrooms cut into quarters
  • 1 cup Babycorn diagonally sliced and parboiled
  • 1½ tablespoons Ghee
  • 1½ teaspoons Ginger-garlic paste
  • 2 teaspoons Green chillies finely chopped
  • 1 cup Onion paste boiled
  • 1 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 4 tablespoons Thick yogurt whisked
  • 4 tablespoons Fresh cream
  • ½ teaspoon Sugar

Method

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  1. Heat the ghee in a deep non-stick pan. Add ginger-garlic paste, green chillies and boiled onion paste, mix and sauté on a medium heat for two minutes.
  2. Add the coriander powder, garam masala powder, chilli powder and salt, mix well and sauté on medium heat for thirty seconds.
  3. Add mushrooms, babycorn, yogurt and five tablespoons of water, mix and cook on a low heat for three to four minutes, stirring occasionally.
  4. Remove from heat, add cream and sugar and mix well.
  5. Serve hot.

Nutrition Info

Calories 685
Carbohydrates 57.5
Protein 16.4
Fat 41.8
Other Fiber Niacin- 1.3mg
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