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.

Kadai Mushroom

Ingredients

Mushrooms: ½ kg

Oil: 3-4 tsp

Dry red chillies: 8-10

Finely chopped onion: ½ cup

Ginger-garlic paste: 7-8 tsp

Garam masala: 2-3 tsp
Kasoori methi: 1 tsp

Tomatoes: ¼ kg

Salt: To taste
Coriander seeds: 2 tsp

Black peppercorns: 1-2 tsp

Slit green chillies: 5-6

Chopped coriander leaves: 2-3 tsp

Method:
Boil tomatoes in water, peel the skin, deseed and chop them. Wash mushrooms and cut each of them into quarter. Dry roast coriander seeds and crush them coarsely. 

Heat oil in a pan and add dry red chillies, onion, ginger-garlic paste and sauté well. Add garam masala, kasoori methi and tomatoes and cook till oil separates. Add mushroom pieces carefully and toss well till the mushrooms are coated well. Add salt, coriander powder, pepper corns, green chillies and sauté. Cook for 4-5 minutes, stirring occasionally. Garnish with coriander leaves and serve hot.