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Friday, 16 September 2011

Mushroom and Baby Corn Gravy

Mushroom: ¼ kg
Baby corn: 1 cup
Browned onion paste: 3-4 tsp
Ginger-garlic paste: 2-3 tsp
Tomato puree: 2-3 tsp
Red chilli powder: 1 tsp
Turmeric powder: ½ tsp
Amchur powder: ½ tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Oil: 3-4 tsp
Salt: To taste

Wash the mushrooms well and cut each of them into quarters. Heat 2 tsp oil in a pan and add the mushrooms. Cover the lid and cook on medium heat till most of the water from the mushrooms gets dry. Add baby corn, ginger-garlic paste and remaining spices and another 2 tsp of oil and stir-fry for 3-4 minutes. Check for the salt and fry on low heat for another 2-3 minutes. See to it that the gravy is thick and if it becomes too thick you can sprinkle 2-3 tsp of water. Garnish with coriander leaves.

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