Tender baby corn and earthy mushrooms simmered in a rich, aromatic onion-tomato gravy. This North Indian curry is a restaurant-style favorite that comes together quickly for a delicious weeknight meal.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
202cal
5gprotein
17gcarbs
14g
Ingredients
200 g Baby Corn (Cut into 1-inch diagonal pieces)
200 g Mushrooms (Use cremini or button, cleaned and sliced)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
About Baby Corn Mushroom Masala with Veg Fried Rice
Creamy baby corn mushroom masala with aromatic veg fried rice. A soul-satisfying, gut-friendly treat!
This indo_chinese dish is perfect for dinner. With 545.55 calories and 11.219999999999999g of protein per serving, it's a nutritious choice for your meal plan.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
