Method

• 1. Cut baby corns into small pieces and cook then either in pressure cook for 1 whistle or microwave it for 10 minutes. Set them aside.
• 2. Wash and cut mushrooms in 2 pieces and keep aside.
• 3. Take onion, tomato, ginger, garlic and green chilies in a grinder jar and grind them to make smooth paste and keep aside.
• 4. Now take cashew nuts, coconut and fennel seeds in a grinder jar and grind them to make a smooth paste.
• 5. Heat oil and butter together in a pan. Add bay leaf, cardamom, cinnamon and cloves and cook it for 30 seconds.
• 6. Add prepared onion paste mixture in the pan and stir well.
• 7. Add turmeric powder, red chilli, salt and hot spices powder and mix them well.
• 8. Cook it on low flame for 10 to 15 minutes until oil leaves the sides of the pan.
• 9. Once oil is separated, then add boiled baby corn pieces and mushrooms and cook it for another 7-8 minutes.
• 10. Add 1 cup of water and simmer the mixture for further 5-6 minutes.
• 11. Now add coco nut milk and when the gravy starts boiling, add cashew nut paste mixture and stir well. Boil the gravy till it becomes thick.
• 12. Garnish it with coriander leaves and serve “Baby corn- mushroom korma” with Nan or Roti.

• Recipe Type : Curries, Mushroom curries, Vegetarian