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Baby corn Mushroom gravy curry

A lip smacking gravy side dish with meaty texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. 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
  2. Add the diced mushrooms. Mix them in gently.
  3. Add salt , chilli powder, turmeric, coriander, cumin powders. Stir for 1 min gently
  4. Add 1/2 cup water at this stage for gravy, mix again and cook for 1-2 min with lid on.
  5. Then add the diced baby corn. Cook for 5 -6 min.
  6. Mix almond flour with little water and add the slurry to the curry. It helps thickens the curry.
  7. Garnish with cilantro, grilled babycorns
  8. Serve hot with rice/ flatbreads. Don't forget a dash of lime on the top.

Notes

  • whole spices can be removed when serving.