September 9, 2020

Baby corn Mushroom gravy-vegan, gluten free

Spread the taste

Indian cuisine is incomplete without the creamy, spicy gravy dishes that complement the whole grain dishes, be it rice or breads. Typically potatoes, carrots, bell peppers, cottage cheese take center stage in Indian gravy recipes, in a base of onion, tomato and whole lot of spices.

This recipe provides a slightly interesting alternative gravy dish to enjoy with the goodness of mushrooms and the texture of baby corn. Did you know, mushrooms are the only plants that produce Vitamin D? There are numerous health benefits, including improving immunity and protecting against cancer. Baby corn makes the dish interesting, especially if you have access to fresh ones. The taste of fresh baby corn in a spicy gravy with a touch of lime is tantalizing. I could not find fresh baby corn, but decided to use the canned ones to recreate the taste that I enjoyed growing up in India. With the meaty mushrooms, the crunchy corn and spicy enjoyable gravy, this dish a pure bliss in each bite.

Baby corn Mushroom gravy curry

A lip smacking gravy side dish with meaty texture.

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Prep Time 15

Cook Time 15

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

2.5 cup Organic baby bella mushrooms chopped finely
2 cup canned baby corns (young sweet corn) drained, washed, diced
1/2 cup Red onion finely chopped
2 Organic tomato finely chopped
1 tsp ginger garlic paste ( just grind equal portions of ginger, garlic)
2 cloves
1 small stick of cinnamon
1/4 tsp cumin powder
1/4 tsp coriander powder
1/2 tsp chili powder
1/4 tsp Turmeric
2 Tbsp almond flour mixed in 1/4 cup water
1/2 cup water to cook the gravy
1 Tbsp oil cold pressed avocado oil preferred, can use water to saute instead
Salt to taste
Cilantro for garnish chopped
Dash of lime when serving

Instructions

In a pan, add oil or water per your preferance, and when hot, add whole spices- cloves, cinnamon. Then add onions, ginger garlic paste. Saute till onions are translucent. Go ahead add the tomatoes. Cook till mushy. At this stage, if you want a smoother gravy, feel free puree the contents cooking in the pan or use immersion blender to blitz the contents in the pan
Add the diced mushrooms. Mix them in gently.
Add salt , chilli powder, turmeric, coriander, cumin powders. Stir for 1 min gently
Add 1/2 cup water at this stage for gravy, mix again and cook for 1-2 min with lid on.
Then add the diced baby corn. Cook for 5 -6 min.
Mix almond flour with little water and add the slurry to the curry. It helps thickens the curry.
Garnish with cilantro, grilled babycorns
Serve hot with rice/ flatbreads. Don't forget a dash of lime on the top.