Baby corn Mushroom gravy curry
A lip smacking gravy side dish with meaty texture.
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.
Notes
- whole spices can be removed when serving.