Baby Corn & Mushroom Masala

• Easy to make Baby Corn & Mushroom Masala in few steps

Step 1: Marinate Sliced Baby Corn and Mushroom

• Wash and slice Baby Corn and Mushroom into medium size
• Marinate it with curd, lemon, salt, chili powder, tandoori masala, ginger-garlic paste fpr min 20 mins

Step 2: Saute Baby Corn and Mushroom

• Saute them in 1 tsp oil till on low flame

Step 3: Saute Baby Corn and Mushroom Till Golden Brown

• Saute till golden brown and fully cooked

Step 4: Keep Aside Baby Corn and Mushroom

• Keep aside Baby Corn and Mushroom till the gravy is made

Step 5: Boil Onion, Tomato, Cashew, Badam for Gravy

• Boil 3 Onion, 2Tomato, 4-5Cashew, 1 Badam for gravy

Step 6: Strain the Water

• Strain the water once the onion becomes transparent
• Grind onion, tomato separately and keep aside
• Grind Cashew and Badam together and keep aside

Step 7: Sauce Onion Paste

• Sauce Onion paste till golden brown on oil
• Saute till onion is golden brown

Step 8: Add Cashew & Badam Paste

• Add Cashew & Badam paste and cook till the mixture is golden brown

Step 9: Add Ginger-Garlic Paste

• Add Ginger-Garlic paste to the onion paste and continue to saute till mixture turns golden brown

Step 10: Add Tomato Pure

• Add tomato puree to the above mixture
• Cook till the tomato puree is completely cooked and the color of puree is changed

Step 11: Add Spices

• Add Spices: Chilli powder, Coriander Cumin (Dhana Jeera) Powder, Paneer tikka masala

Step 12: Add Milk

Add 1/2 Milk and let it cook for 1 min

Step 13: Add Water

• Add Water to the mixture and cook till you see oil on the gravy

Step 14: Add Kasuri Methi

• Add Kasuri Methi to the gravy

Step 15: Add Baby Corn-Mushroom and Cream

• Add cooked Baby Corn and Mushroom to the gravy
• Add fresh cream to the gravy

Step 16: Add Salt and Sugar

• Add salt to taste
• Add 2 pinch sugar
• Stir the mixture properly and let it cook for 2 mins

Step 17: Ready to Eat

• Yummy Baby Corn and Mushroom Masala is ready to eat