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Step By Step: Mushroom & Baby Corn Recipe

By Khairunnisa Ashifta Armar

A perfect recipe for every mushroom lover! With the twist of Indian masalas, this mushroom and baby corn recipe is a wholesome spicy treat - an indulgent sin you must try. Let's get going with today's simple Indian recipe of spicy masala mushroom curry with baby corn. Time to ring the hunger bells!

Mushroom Kofta: A Mouthwatering Side Dish

This magical dish will spread the joy without much effort. With our simple how-to-make steps, just wave the magical band and this spicy mushroom and baby corn masala curry is right on your dining table. This easy-to-do recipe perfectly complements with rice and rotis as well.

Serves: 4

Preparation time: 15 mins

Cooking time: 30 mins

Mushroom And Baby Corn Indian Recipe requires:

Button mushroom (fresh) - 2 packets (400 gm)

Baby corn (fresh) - 1 packet (200 gm)

Curry leaves - a handful

Spring onion (chopped) - 1 cup

Coriander leaves - a handful

Onions (cut into tiny square pieces) - 2 large

Garlic (finely chopped) - 8-10 pods

Ginger-garlic paste - 2 tsp

Red chilli paste - 2 tsp

Garam masala powder - 1 tsp

Black pepper powder - 2 tsp

Red chilli powder - 1 tsp

Turmeric powder - ½ tsp

Salt - as per taste

Tomato ketchup - 4 tbsp

Soya sauce - 1 tbsp

Red chilli schezuan sauce - 4 tbsp

Lemon juice - 2 tsp

Vinegar - 1 tsp

Cornflour - 1 tbsp

Oil - 1 tbsp


1. Heat a heavy-bottomed vessel and add the washed curry leaves. Allow them to turn dry and then add oil to prevents the oil from spluttering. Fry the curry leaves.

2. Saute the finely chopped garlic in it. Add garam masala powder.

3. Add the onions and fry till they turn translucent. Next, put the spring onions and leave for 1 min.

4. Add ginger-garlic paste and red chilli paste and fry for another 2 mins.

5. Add all the sauces (soya sauce, tomato ketchup, red chilli schezuan sauce).

6. Season with pepper powder, turmeric powder and salt.

7. Add vinegar and lemon juice.

8. Slit the mushrooms into two halves and baby corn into small round pieces. Put them in the gravy. Close the lid and allow it to cook for sometime (approx 10 mins).

9. Mix the cornflour in 3 tbsp of water. Pour this in the vessel stirring constantly while adding to turn the gravy saucy. Switch off the gas after a minute.

10. Pour in the serving dish and sprinkle some coriander leaves. This amazing Indian mushroom and baby corn recipe is all set to surprise the hungry tummies.

Nutrition Value: A varied diet helps boost health. This is one you can go for. Mushroom is a good source of iron and potassium and baby corn is high in vitamins and fibre. A nutritional combo in one dish. This Indian curry though spicy, brings the mushroom and baby corn benefits to rescue.

Tip: After mixing cornflour with water, make sure you stir the mixture well in order to avoid the formation of lumps.