Morel mushrooms and corn bonanza (Indian) recipe
ingredients
500 g (1.1 lb) Morel mushrooms (guchhi)
250 g (9 oz) Sweet corn (bhutta)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 Green cardamom (choti elaichi)
3 Cloves (laung)
a pinch Mace (javitri) powder
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onion paste
6 tbsp (60 g) 2 oz Cashew nut (kaju) paste
1 1/4 cups (250 g) 9 oz Yoghurt (dani)
4 Green chillies, slit
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
250 g (9 oz) Sweet corn (bhutta)
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
4 Green cardamom (choti elaichi)
3 Cloves (laung)
a pinch Mace (javitri) powder
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1/2 cup (150 g) 5 oz Onion paste
6 tbsp (60 g) 2 oz Cashew nut (kaju) paste
1 1/4 cups (250 g) 9 oz Yoghurt (dani)
4 Green chillies, slit
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a heavy-bottomed pan; add green cardamom, cloves, and mace powder. When they start spluttering, add the ginger and garlic pastes. Mix well. Add the onion and cashew nut pastes. Cook for 5 - 6 minutes more.
2. Add the yoghurt, green chillies, salt, morel mushrooms, and corn; simmer for 20 minutes.
3. Mix in the cream and preen coriander. Remove and serve with masala puri
2. Add the yoghurt, green chillies, salt, morel mushrooms, and corn; simmer for 20 minutes.
3. Mix in the cream and preen coriander. Remove and serve with masala puri
serving amount
serves: 4 - 6
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more information
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