Baby Corn & Mushroom Masala

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

• 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

• Saute them in 1 tsp oil till on low flame

• Saute till golden brown and fully cooked

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

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

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

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

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

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

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

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

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

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

• Add Kasuri Methi to the gravy

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

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

• Yummy Baby Corn and Mushroom Masala is ready to eat