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Spicy Mushroom & Baby Corn Masala

6 years ago | Home Cooking
DESCRIPTION
SPICY MUSHROOM & BABY CORN MASALA
The tangy taste of tomatoes perfectly balanced with the slight spiciness of onions, and the distinct taste of mushrooms and baby corns. Isn’t just listening to this description making your mouth water? The tantalizing aroma and the way it is beautifully served in a bowl with simple garnishing with some fresh coriander leaves only makes it that much more appealing and makes us that bit more hungry. So, wasting no more time, we are here to share the recipe for this simple dish with you all. After all, Food is Life, Food is Heaven, and keeping such life and heaven away from anyone is a crime…

Ingredients:
Mushroom - 200 grams
Baby corn - 100 grams
A few cloves of Garlic chopped
Onion - 1 chopped
Spring onions - 1 bunch (onions & stalk)
Ginger-garlic paste - 1 Tsp
Turmeric powder - 1/4 Tsp
Pepper - 1/2 Tsp
Salt to taste
Red Chilli paste - 2 Tsp
Soy sauce - 1 Tbsp
Szechuan red chilli sauce - 2 Tsp
Tomato ketchup - 1 Tbsp
A few Curry leaves
A few Coriander leaves

Method:
1. Take a wide pan and add some oil to the pan.
2. Add the chopped garlic, curry leaves, chopped onions and spring onions. Sauté the ingredients until the onions turn transparent.
3. Now, add the ginger-garlic paste and red chilli paste to the pan. Mix well.
4. Now add all the sauces one after the another.
5. After adding the soy sauce, schezwan red chilli sauce and tomato ketchup, add the baby corns and mushrooms. Mix well.
6. Next add some salt, turmeric powder and pepper. Mix it well.
7. Add half of the spring onion stalks to the pan.
8. Close the pan with a lid and let it cook for about 15 to 20 minutes, till all the vegetables are properly cooked.
9. Before turning off the stove, add the remaining spring onion stalk and mix it gently.
10. Finally, garnish it with chopped coriander leaves. Your Spicy Mushroom & Baby Corn Masala is ready to be served!


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