Myself and my husband have been sick since last two weeks and have been surviving on khichdi, dal rice and rasam rice. We were both craving for some restaurant food. Since we didn’t feel right to venture out for a meal, I decided to cook something for us restaurant style! I had two cans of baby corn. So I decided to make something with it. I am happy with the turnout and my husband is not complaining as well. No more bland food, at-least for today! 🙂
This Indian fusion curry is perfect for a lazy brunch! It’s got babycorn, mushrooms and Indian spices.
2 cans of baby corn, chop them medium size
1 cup chopped mushrooms
Half cup green peas
1 capsicum, finely chopped
3 tomatoes made into a puree
Paste of 1 onion, 4-5 almonds, ginger and 4 cloves of garlic
3 green chillies, finely chopped
Seasonings like cumin seeds, mustard seeds, hing, turmeric powder, chilly powder, garam masala, kasoori methi, salt and pepper
Cilantro for garnish
In a pan, take 1 tsp olive oil, add the mushrooms, baby corn and the capsicum. Add salt and pepper as per your taste. Now let them cook. Do not mix much as the mushrooms could break. Cook until the water evaporates from the vegetables. Keep them aside. In the same pan, add 1 tbsp olive oil, add the mustard and cumin seeds for tempering. Now add the onion paste and hing. Cook it till the oil starts to leave the sides. Now add the tomato puree and green peas. Let the gravy come to a boil. Now add the seasonings like salt, turmeric powder, chilly powder and garam masala. Mix well. Now add the cooked vegetables and saute lightly for few minutes. Now add the kasoori methi and cilantro.
Mix and serve hot along with an Indian bread or rice.