Creamy Mushroom Corn Cashew Curry Recipe For Lunch

| Updated: Wednesday, December 3, 2014, 12:17 [IST]

This afternoon we have a special treat for you- Mushroom Corn Cashew Curry Recipe. The recipe is easy and not to forget the yummy taste which will linger on your buds the entire day. If you love mushrooms, then this is a must try veggie recipe. The blend of corn added to this lunch recipe will bring in a varied flavour too.

This Mushroom Corn Cashew Curry Recipe doesn't take too much of time as well. One of the things to keep in mind with this recipe is, its suitable only with a rice dish. The best rice dish to go with this yummy Mushroom Corn Cashew Curry Recipe is pulav or tomato rice or plain white rice.

Take a look at the Mushroom Corn Cashew Curry Recipe:

Serves: 3

Preparation Time: 20 minutes

Cooking Time: 15 minutes

All You Need

Mushrooms - 3 cup (chopped)
Corn kernel - 1 cup
Cashews - 1/4 cup
Tomato - 2 cup (chopped)
Ginger - 1 teaspoon (chopped)
Green chili - 1 (chopped)
Oil - 2 tbs
Cumin seed - 1/2 tsp
Hing - 1/8 tsp
Turmeric - 1/4 tsp
Red chili powder - 1/4 tsp
Coriander powder - 2 tsp
Salt to taste
Coriander Leaves - 1 cup ( chopped)
Water - 1 cup

Procedure

You begin by grinding the tomatoes, cashews, ginger and green chili to make creamy paste. When done, set the paste aside.
In a saucepan, heat oil over medium heat. When the oil is hot, add the cumin seeds and allow it to splutter.
Now add in the asafetida as the cumin seeds crack. Add in the tomato paste to the pan and give it a good stir.
Now add coriander powder, red chili powder, turmeric and salt. Cook the spice mix for about 4-5 minutes until mix starts to leave the side of the saucepan.
When this is done, add in the corn and sliced mushrooms. Mix the ingredients well with each other and then add about water for it to cook well. Allow the mushroom and the corn to cook for a while. Place a cover over the pan. Stir occasionally so that the gravy turns thicker.