Mushroom-Baby corn Korma

Mushroom-Baby corn Korma - Preethi Baliga

 
Ingredients:

15 Button mushrooms,cut into half
15 baby corns/cut diagonally or into roundels
2 tbsp butter
1tsp oil
Salt to taste 

For the Masala:

3 green cardamom
1 stick cinnamon
4-5 cloves
3 tbsp grated coconut
2 tsp poppy seed
2 tbsp thick curd

For the main dish:

2 bay leaves
3 onions ( chopped)
3 tomatoes ( chopped)
1 tbsp Ginger-garlic paste
2tbsp Ghee/clarified butter
1tsp Ginger ( chopped)
3tsp Kashmiri chilly powder
1/2tsp Turmeric powder
2tsp Garam masala
2tbsp raisins
10 cashew nuts
1 Green chillies (chopped)
2tsp Kasoori methi/dry fenugreek leaves
For garnishing:
Freshly chopped coriander leaves and fresh cream


Method:


Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
Grind all the masala ingredients to a smooth paste with very little water.
Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
Add ground masala and saute well for a couple of minutes.
Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
Garnish with coriander leaves and fresh cream and serve hot with roti or naan.

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