Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy
A vegetarian Indian recipe with cloves (laung), inch cinnamon stick (dalchini), cumin seeds (jeera). Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala
fresh cream(1/4 cup) - 2
To make the masala Heat a skillet on medium - low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts and poppy seeds for about 3-4 minutes
cloves (laung)(2)inch cinnamon stick (dalchini)(1)cumin seeds (jeera)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1)whole black peppercorns(1/2 teaspoon)teaspoons poppy seeds(2)cloves garlic(4)teaspoons poppy seeds(2)whole black pepper corns - crushed forr garnish - 3
Once well roasted, turn off the flame, and allow it to cool
- 4
Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk
milk(3/4 cup) - 5
Transfer to a bowl and set aside
- 6
To cook the mushrooms Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked
button mushrooms(400 grams)salt - to tastesalt - to taste - 7
Turn off the flame, transfer to a bowl and set aside
- 8
To cook the babycorn In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles
salt - to tastesalt - to taste - 9
Turn off the flame and allow the pressure to release naturally
- 10
To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside
onions - cut into quarters(2)inch ginger(1)cloves garlic(4) - 11
Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away
ghee(1 tablespoon)inch ginger(1)cloves garlic(4) - 12
Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes
onions - cut into quarters(2)fresh cream(1/4 cup) - 13
The fresh masala will help the raw smell from the onions to get blended with the masala and come well together
onions - cut into quarters(2)fresh cream(1/4 cup) - 14
Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix
button mushrooms(400 grams)salt - to tastefresh cream(1/4 cup)milk(3/4 cup)salt - to taste - 15
Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil
- 16
Check the salt and spices and adjust according to taste
salt - to tastesalt - to taste - 17
Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot
- 18
Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal
whole black peppercorns(1/2 teaspoon)whole cashews(8)whole cashews(8)whole black pepper corns - crushed forr garnish
Rate this recipe
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Mushroom Baby Corn Kaalimirri Recipe - Pepper Cashew Gravy
A vegetarian Indian recipe with cloves (laung), inch cinnamon stick (dalchini), cumin seeds (jeera). Ready in 1h, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala
fresh cream(1/4 cup) - 2
To make the masala Heat a skillet on medium - low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts and poppy seeds for about 3-4 minutes
cloves (laung)(2)inch cinnamon stick (dalchini)(1)cumin seeds (jeera)(1/2 teaspoon)cardamom (elaichi) pods/seeds(1)whole black peppercorns(1/2 teaspoon)teaspoons poppy seeds(2)cloves garlic(4)teaspoons poppy seeds(2)whole black pepper corns - crushed forr garnish - 3
Once well roasted, turn off the flame, and allow it to cool
- 4
Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk
milk(3/4 cup) - 5
Transfer to a bowl and set aside
- 6
To cook the mushrooms Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked
button mushrooms(400 grams)salt - to tastesalt - to taste - 7
Turn off the flame, transfer to a bowl and set aside
- 8
To cook the babycorn In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles
salt - to tastesalt - to taste - 9
Turn off the flame and allow the pressure to release naturally
- 10
To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside
onions - cut into quarters(2)inch ginger(1)cloves garlic(4) - 11
Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away
ghee(1 tablespoon)inch ginger(1)cloves garlic(4) - 12
Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes
onions - cut into quarters(2)fresh cream(1/4 cup) - 13
The fresh masala will help the raw smell from the onions to get blended with the masala and come well together
onions - cut into quarters(2)fresh cream(1/4 cup) - 14
Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix
button mushrooms(400 grams)salt - to tastefresh cream(1/4 cup)milk(3/4 cup)salt - to taste - 15
Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil
- 16
Check the salt and spices and adjust according to taste
salt - to tastesalt - to taste - 17
Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot
- 18
Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal
whole black peppercorns(1/2 teaspoon)whole cashews(8)whole cashews(8)whole black pepper corns - crushed forr garnish
Rate this recipe
