Corn Capsicum Curry Recipes
CORN & MUSHROOM CURRY
This is a spicy dish with corn kernels and chopped mushrooms which goes with Indian Chappathi. Also with other cuisines like fried rice, toasted bread etc. This is a gravy which can be served even with plain rice with a tinge of ghee on it.
Provided by charanyaagk
Categories Corn
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Wash and boil the corn kernels or get a tinned boiled one from your grocery store.
- Wash mushrooms and remove the dirt neatly.
- Finely grind onions and tomatoes into a paste. Keep aside.
- Heat the dish and put some oil. Once you can feel the oil heat, put cloves, bay leaf and star anise to it. Toss it a bit.
- Now add the paste of Onion and tomatoes. Add some red chilly powder, coriander powder, pepper powder to the mixture.
- Add water to this and bring it to boil until you notice a thin layer of oil come up separately.
- Add half cup of milk to this. Now add corn kernels and mushrooms with some salt and boil closed.
- Finally mix cornflour to quarter cup of water and mix it with the dish. In few minutes the gravy will thicken.
- Top it with a spoon of fresh cream and finely chopped coriander leaves. Serve hot!
Nutrition Facts : Calories 246.9, Fat 8.2, SaturatedFat 1.1, Sodium 22.3, Carbohydrate 42.7, Fiber 7.9, Sugar 13.8, Protein 7
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- Heat oil in a kadai and fry sliced onions until translucent. To this add diced tomato pieces and fry till they turn soft.
- Now add salt, red chili powder, turmeric powder, coriander powder, cashews, ginger-garlic paste and garam masala.
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