Mushroom Corn Cashew Curry Recipe by Manjula
Today I will be making mushroom corn cashew curry.
Mushrooms and corn cooked in spicy tomato cashew gravy.
Cashew adds a creamy and rich texture to this delicious main dish.
This is a quick and easy recipe.
This dish goes well with any Indian flat bread or plain rice.
This recipe will serve 2-3.
To make this dish we will need:
3 cups of sliced mushroom
1 cup of corn kernels
I am using the frozen corn kernels.
For gravy we will need
2 cups of chopped tomatoes
1/4 cup of cashews
1 tablespoon of chopped ginger
And 1 tablespoon of chopped green chilli
For seasoning
2 tablespoons of oil
1/2 teaspoon of cumin seed (jeera)
1/8 teaspoon of asafoetida (hing)
1/4 teaspoon of turmeric (haldi)
1/4 teaspoon of chilli powder (lal mirch)
2 teaspoons of coriander powder (dhania)
1 teaspoon of salt
and for garnishing
about 2 tablespoons of chopped cilantro (hara dhania)
This is a very simple recipe.
First I will blend tomato and cashew together to make a paste
and then season the paste to prepare the gravy.
After gravy is ready, I will add the mushroom and corn in the gravy
and cook till it is ready.
First I will grind the cashews.
For few seconds.
Cashews have became almost a powder.
Now I am going to add the green chilli.
Ginger
And tomatoes.
Blend it together to make a fine paste.
It is done. I almost blended this for a minute.
It looks good, just like a paste.
So now I am ready to season it.
Heat is on, medium high.
Oil
And let’s wait till oil is moderately hot.
It should take almost a minute.
Cumin seeds (jeera)
Asafoetida
And as it cracks, now we are going to put the tomato paste.
Add turmeric
Red chilli
Coriander powder
And salt.
Mix it.
And stir occasionally and cook till the spices and the
paste starts leaving the sides of the pan.
This should take about 3 minutes.
Spice mix is ready.
As you see it has start leaving the side and you can see the oil.
It has taken me about 3 minutes.
Make sure you do stir it.
Now we are going to add the mushrooms.
And corn.
Mix it together.
This is all mixed and it has a very nice aroma.
And now I am going to add the water about 1.5 cups.
Let the gravy come to boil
and then we are going to lower the heat to medium.
Gravy has come to boil and I will reduce the heat to medium.
Cover the pan, let it cook till mushrooms are tender.
This should take about 8 minutes.
This has been about 10 minutes.
So let’s check.
Mushrooms are looking very tender
and gravy is looking very nice and thick.
I am going to add the green cilantro and just mix it.
It gives a nice flavor and gives nice color to the dish.
Mushroom corn cashew curry is ready.
Mushroom corn cashew curry, looking fantastic.
This is very exotic and sophisticated dish.
Enjoy with your friends.
Thank you.
Till we meet again, check out more recipes on manjulaskitchen.com.
View full recipe at http://www.manjulaskitchen.com/mushroom-corn-cashew-curry/ Learn how to make Mushroom Corn Cashew Curry Recipe by Manjula If you love Indian vegetarian cooking and wish you knew how to create magnificent dishes for your friends and family, check out this Ebook of delicious recipes on Amazon by Manjula. http://amzn.to/17fgiJL Ingredients 3 cup sliced mushrooms 1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels) 1/4 cup cashews (kaju) 2 cup tomato chopped 1 teaspoon ginger chopped 1 teaspoon green chili chopped 2 tablespoon oil 1/2 teaspoon cumin seed (jeera) 1/8 teaspoon asafetida (hing) 1/4 teaspoon turmeric (haldi) 1/4 teaspoon red chili powder (lal mirch) 2 teaspoon coriander powder (dhania) 1 teaspoon salt 2 tablespoon cilantro chopped (hara dhania) Approx. 1-1/2 cups water