RECIPE:
- Cooking Time: 20-25 mins
- Preparation Time: 10-15 mins
- Baby corn: 6-7 (halved)
- Button Mushroom: 6-8
- Paneer: 10-12 (cubes)
- Cornflour/cornstarch: 3-4 tbsp
- Onion: 2 large(Chopped)
- Onion: 1 small( juliennes)
- Tomato: 2 large(Chopped)
- Ginger garlic paste: 1 tsp
- Green chilli: 1 ( finely chopped)
- Turmeric pwd: 1/4 tsp
- Coriander pwd: 3/4 tsp
- Cumin pwd: 1 tsp
- Garam masala: 1 tsp
- Kitchen King masala pwd: 1 tsp
- Chilli pwd: 1/4 tsp
- Salt to taste
- Coriander leaves: few strings
- Oil for cooking
Method:
- Clean and remove the stem of mushroom.
- Take the cubed paneer and immerse them in a bowl of warm water.This process will keep the paneer cubes soft.
- Combine cornflour,mushroom and baby corn ,mix well. Ensure that mushrooms and baby corns are well coated.
- Heat sufficient oil in kadai/pan and fry these mushroom and baby corn separate batches. Once done take out and keep aside.
- Heat 1-2 tsp oil in kadai/ pan and add chopped onion, saute for 2-4 min then add chopped tomato and saute for 2-4 min.
- Cool down onion tomato mixture and then grind it. keep aside.
- Heat 2-3 tsp oil in kadai/ pan and cumin seed, once they start spluttering add ginger garlic past and chopped green chilli, cook for few sec then add onion juliennes. Cook till onion turn light brown in color.
- Add the onion-tomato paste, salt and all dry masala pwd and cook for 4-5 mins or till oil starts separating.
- Add the fried mushroom,baby corn and paneer, mix well and cook for another 4-5 mins.
- Add chopped coriander leaves and mix well.
- Add water as per your desire thickness and cook for few mins.
- Serve with paratha/rice/pulao.
Note:
- You can even shallow fry the paneer cubes for a minutes and then immerse in warm water.
- Can add ginger juliennes to enhance the taste.
- Can add cream to make it more rich.
- Can use butter for cooking gravy. It will enhance the taste.
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