Mushroom Babycorn Curry A quick mushroom and babycorn curry best relished with steamed rice. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Sep 2019 in Recipes Course New Update 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 Advertisment 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 Advertisment 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. Add the coriander powder, garam masala powder, chilli powder and salt, mix well and sauté on medium heat for thirty seconds. Add mushrooms, babycorn, yogurt and five tablespoons of water, mix and cook on a low heat for three to four minutes, stirring occasionally. Remove from heat, add cream and sugar and mix well. Serve hot. Nutrition Info Calories 685 Carbohydrates 57.5 Protein 16.4 Fat 41.8 Other Fiber Niacin- 1.3mg #Babycorn #Button mushrooms #Coriander powder #Fresh cream #Garam masala powder #Ghee #Ginger-garlic paste #Green chillies #Onion paste #Red chilli powder #Salt #Sugar #Thick 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