BABY CORN MUSHROOM MASALA !!!!!!!!!

I adapted this recipe from FLAVORS & COLORS by APARNA BHAT & she mentioned in her blog that she adapted this recipe from the blog JUST INDIAN FOOD by APARNA KAMATH. Actually she used baby corn & paneer in this recipe. But i substituted mushroom with paneer. And i made slight changes in recipe & it tasted great. It is a quick to make recipe & goes well with rotis, chapathis, paratas. I prepared this dish for my son's lunch box.

INGREDIENTS:-

Baby corn 300gms 

Mushroom 100gms 

Tomatoes 2 

Onions 1

Cashew nuts - 1 1/2tbsp

Ginger 1/2″ piece

Garlic 4 cloves [ I used 1 1/2 tsp of ginger garlic paste]

Chilly powder: 1/2 tsp

Turmeric powder: 1/2tsp

Amchur (dry mango powder): 1/2 tsp

Garam masala: 1tsp ( i used 1/2 tsp MTR pav bhaji masala & 1 tsp kitchen king masala)

Coriander leaves: chopped 2 tsp

salt - to taste

milk - 1/2 cup

METHOD:-

1. Wash the baby corn and cut into half horizontally & vertically if big. & cook them & keep aside. 

2. Cut the mushroom into thin slices as u can see in the gravy.

3. Soak cashew nuts in little warm milk for 5 mins.

4. Roughly chop the tomatoes and onion. Fry them in little oil for a while.

5. Grind onion+tomatoes+cashew nuts+ chilly powder+turmeric powder+garam masala+dried mango powder to a fine paste. 

6. Heat oil in a pan and add ginger garlic paste & fry for a while. Now add ground paste & fry on a low flame until the raw smell goes. 

7. Now add cooked baby corn+sliced mushrooms+ milk & mix well. & cook further until mushrooms cook well. ( add little water if needed).

8. Garnish with finely chopped coriander leaves.

9.  Serve with rotis or parathas.

HAPPY COOKING :)))))))