Mushroom and baby corn pairs well and you can whip up many varieties with these two veggies. Today I am sharing a quick version of this Sabzi .I have used Sun flower kernels which gives a nice crunchy taste to the sabzi. It can prepared within 25 minutes. You can whip up this yummy sabzi even on a hectic weekday.
Recipe for Mushroom & Baby Corn Masala:
200 Gms Swiss Brown Mushrooms
2 Medium Onions chopped
3 Tomatoes chopped
4 Garlic Pods minced
1 Tsp Ginger Paste
1/2 Tsp Degghi Mirch powder / Chilli Powder
1/2 Tsp Kabab Masala
1 Tbsp Sunflower Kernels
1 Tsp Cumin /Jeera
1/4 Tsp Pepper Corns
Salt to Taste
Handful of fresh coriander finely chopped
Heat a heavy bottomed pan. Add a tsp of oil.Add jeera and pepper corns.Roast for 2 seconds .Add chopped garlic,ginger paste and chopped onions.Roast the onions until they turn golden brown.Once they are slightly brown in color add the tomatoes.Mix well and keep it on medium flame until the tomatoes turn mushy.Then add baby corn and mushrooms. Mix well and keep it on medium flame untill the mushrooms and baby corn are cooked well. Add salt, chilli powder and kabab masala,Sunflower kernels and mix well. Allow it to simmer for about 5 to 7 mins.
Garnish with fresh coriander and serve hot with Rotis/ Chapati/ Rice or Naans.
0 thoughts on “Mushroom & Baby Corn Masala”
Thank you Freda.