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Baby Corn Mushroom peas in Onion Tomato Gravy

Baby Corn Mushroom peas in Onion Tomato Gravy
 
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Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
This is a wonderful Asian stir fry, the tempting mushroom baby corn masala is a mixed vegetable recipe with mushrooms and baby corns stir fried together.
Ingredients
  • Onions 150 Grams
  • Tomatoes 150 Grams
  • Ginger Garlic Paste 1 Teaspoons
  • Chilly Powder 1 Tablespoons
  • Cumin Powder 1 Teaspoons
  • Coriander Powder 1 Tablespoons
  • Baby Corn 150 Grams
  • Mushrooms 150 Grams
  • Green Peas 50 Grams
  • Butter ½ Teaspoons
  • Coriander Leaves ½ Bunch
Instructions
  1. First we make onion tomato gravy take a pressure cooker in this add oil and when oil is hot add chopped onions and ginger garlic paste saute it for 2 minutes then add tomatoes, turmeric, chilly powder, salt, coriander powder, mix this and put the lid on and let it cook for 15 to 20 minutes in a slow flame (6 to 7 whistles).
  2. Heat a pan add baby corns, add butter, Green peas, mushrooms, saute it for 2 minutes then add onion tomato gravy, add some water mix it well, put the lid on and let it cook for 3 minutes,
  3. then add cream mix it well and add chopped coriander and switch of the flame.
  4. Serve this hot with romali roti, chapati.
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