Tired or the same old, looking for something different – how about a quick 15 min vegetarian corn and mushroom curry!
Vegetarian? Tired of the same old vegetables and salads? Looking for something flavorful and different. How about a super fast jhatpat corn and mushroom curry in just 10 mins. Sweet corn, meaty earthy mushrooms, in a tomato curry base. Perfect with naan and rice.
Because this is for beginners, I am using some shortcuts to make it easy and fast. You can use fresh corn, but canned sweet corn will make this even faster. Since corn and mushrooms can be eaten raw, this curry does not need very long to cook.
I first had this at a Panjabi friends wedding and fell in love with it. It is not a common combination that you would find at Indian restaurants. If you want something different, try this vegetarian curry. Wow your family and friends with this unique combination.
Makes 3-4 servings
Time: 15 mins
Ingredients:
- 1 (15 oz) can of sweet corn, drain out the liquid and rinse
- 1 (8oz) package of mushrooms, you can keep whole if they are small or you can slice them thick
- 1 cup onion crushed into a paste or small diced
- 3/4 cup canned crushed tomato or 1 1/2 cup fresh tomatoes blended into a paste
- 1 tbsp of ginger garlic paste
- 1/2 tsp black mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 1 cinnamon stick
- 1 elcho or 3 green cardamom (elaichi)
- 6 curry leaves
- 1/2 tsp salt
- 1/4 tsp turmeric powder (haldi)
- 1 tsp chana masala (I like MDH brand for this)
- 1 tsp cumin coriander powder
- 1/8 tsp red chili powder or red chili flakes or fresh green chili
- 2 tbsp oil
- Optional: 2 tbsp sour cream
- Chopped coriander leaves for garnish
Method:
- In a frying pan on medium heat, add oil, mustard seeds, cumin seeds, curry leaves, green chili and heat till they splutter, approximately 2 mins.
- Add onion, stir fry till lightly golden, approximately 4 mins.
- Add ginger garlic paste, stir fry for another min.
- Add tomatoes and all the powder spices along with salt. Stir together.
- Stir in corn, mushrooms, and sour cream. Cover and cook on medium for 10 mins. Stir periodically in between, if it is sticking to the bottom of the pan.
- Garnish with chopped coriander leaves and serve hot with roti and Enjoy!
Tips:
- Avoid adding water, the mushrooms will release its own juices and make the gravy thinner. If you want less gravy, cook open with no lid to make it drier.
- Sour cream gives it a nice creamy finish. However its completely optional, you can easily avoid it and it still has a nice tomato gravy.