Baby Corn Mushroom Masala with Veg Fried Rice

Instructions

1. 1

   Prepare Vegetables and Aromatics

   • Wash the mushrooms thoroughly and slice them to about ¼-inch thickness.
   • Rinse the baby corn and cut them into 1-inch diagonal pieces.
   • Finely chop the onions, puree the tomatoes, and slit the green chilies. Keep the ginger-garlic paste ready.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Build the Masala Gravy

   • Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens.
   • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
   • Continue to cook the masala for 4-5 minutes, stirring, until it deepens in color and you see oil separating from the sides. This step is crucial for a flavorful gravy.
4. 4

   Cook the Vegetables

   • Add the sliced mushrooms and baby corn to the pan.
   • Stir well to coat the vegetables evenly with the masala.
   • Sauté for 3-4 minutes. The mushrooms will release some water and start to soften.
5. 5

   Simmer the Curry

   • Pour in 1 cup of warm water and stir everything together.
   • Bring the curry to a gentle boil, then reduce the heat to low.
   • Cover the pan and let it simmer for 8-10 minutes, or until the baby corn is tender yet has a slight crunch, and the gravy has thickened to your desired consistency.
6. 6

   Finish and Garnish

   • Uncover the pan. Stir in the garam masala and crushed kasuri methi (crush it between your palms before adding).
   • If using, pour in the heavy cream and mix gently. Let it simmer for one more minute, but do not boil.
   • Turn off the heat. Garnish with fresh chopped coriander leaves. Let it rest for 5 minutes before serving.