Mushroom and Baby Corn Gravy

Ingredients
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

Method
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.