Tuesday, 10 April 2012

Baby-corn Mushroom Masala

I have always wondered how to make mushrooms and baby corn as tasty as the restaurant dishes and what is the magic ingredient that gives the smooth silky gravy and the incredible taste that has a slight hint of sweetness.
It so happened that we had some babycorn one day and we also had mushroom. We rarely have the two at the same time at home. So I decided to make this mushroom baby-corn masala. I was working from home that day and I had some time to prepare dinner, as opposed to the usual quick sabzi route that I have to take on other days. So I set about planning what exactly goes into this gravy and made it leisurely. The end result was amazing. A delicate balance of flavours and a smooth gravy. Hubby was thrilled at the result and enjoyed his dinner after a really long time :). I must admit I have become very sloppy about regular food preparation, I just do the bare minimal to get by. So such occasions are rare ;)

Baby corn - 5
Button Mushrooms - 1 pack (200 - 250g)
Onions - 2 large
Tomato - 1 large
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Amti Masala - 1/2 tsp
Cumin powder - 1 tsp
Green Chillies - 3, slit
Butter - 1 tbsp
Mozarella cheese - 1 tbsp (grated)
Lemon Juice - 1 half lemon
Oil - 1 tbsp for frying


Wash the mushrooms in warm water and a few drops of lemon juice. Slit them long. Chop the baby corns.
Chop onions coarsely and tomato lenghtwise.
Heat the oil in a heavy bottomed pan and add the chopped onions and green chillies. Fry until the onions turn transparent pink and then add the tomatoes. Fry until the tomatoes are totally mashed and the raw smell is gone. Then add the mushrooms and baby corn, continue frying and add the garlic and ginger paste. Once the aroma is good, add the amti masala and cumin powder. Continue frying for a couple of more minutes. Add a little oil if the masala starts sticking to the bottom of the pan. Sprinkle water lightly and allow the vegetables to cook. 
Once cooked, on low flame, add the butter and mozarella cheese and gently mix evenly. Add enough water to make a  good gravy. If the quantity of vegetables is too much, you could soak 10-12 cashews in hot water and once the water cools down, grind into a thick paste and add. That makes very good gravy. 
Once the pan is off the heat, sprinkle lemon juice. Garnish with coriander leaves and serve hot with rotis.
Verdict: This is a very good combination and you can use your imagination to give any twist to the gravy :) This tastes awesome with rotis.
priya's signature image at photobucket

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