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Mushroom Corn Cashew Curry

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Corn and mushroom in tomato and spicy cashew gravy makes a delicious main dish. Cashews add a creamy and rich texture to the dish. This is a quick and easy recipe. This goes well with any Indian flat bread or plain rice.

Recipe will serve 2-3.

Mushroom Corn Cashew Curry Recipe by ManjulaIngredients:

  • 3 cup sliced mushrooms
  • 1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels)
  • 1/4 cup cashews (kaju)
  • 2 cup tomato chopped
  • 1 teaspoon ginger chopped
  • 1 teaspoon green chili chopped
  • 2 tablespoon oil
  • 1/2 teaspoon cumin seed (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder (lal mirch)
  • 2 teaspoon coriander powder (dhania)
  • 1 teaspoon salt
  • 2 tablespoon cilantro chopped (hara dhania)
  • Approx. 1-1/2 cups water

Method

  1. Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
  2. Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
  3. Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
  4. Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the spice mix for about 4-5 minutes until mix start leaving the side of the pan.
  5. Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency.
  6. Mushroom Corn Curry is ready serve hot with Roti or plain rice.

Enjoy!


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23 thoughts on “Mushroom Corn Cashew Curry

  1. I tried this recipe tonight and my hubby and I both really enjoyed it. It is very easy to make too which is a plus. I don’t know if you got my note about my husband loving the mushroom and peas recipe, while he doesn’t like peas but he asked that I make it again any time.
    Thank you for your great site and videos. I spend hours, literally, watching them and enjoying it so much.
    Rena

  2. Manjula Aunty,

    This recipe, like the others, is quite delicious – I especially like the Navaratan Korma. This recipe is a close second favorite, and one thing I have found helps immensely with its preparation, and others that require ground cashew/kaju is the recent popularity of cashew butter! I prefer to use tomato paste over just puree for most dishes, so when I make the dishes I use tomato paste and cashew butter, which cook down nicely before water is added to thin down the pastes to a sauce.

    My Desi friends keep suspecting that I have a nice Indian girl at home when they taste my cooking – they can’t believe that it’s my handiwork, with inspiration from your site (and a couple others, but we are talking about YOUR recipes right now)!

  3. Dear Manjula. I am a fan of your website and recipes. I did want you to know though, that asofetida (hing) does contain gluten. My daughter has celiac disease so I’ve been researching gluten free cooking. Thanks!

    kind regards,
    Annu

  4. Made this tonight and it was delicious. I happened to have everything on hand which worked out perfectly. Quick, easy and tasty. Love this site. Never thought I would be cooking Indian food. My girlfriend kissed me after making the chana masala.

  5. mam can u pls tell me…
    When we are making tomato paste , do we have to boil cashew firest of we have to use the cashew raw only… Pls riply..
    Regards
    🙂

  6. Dear Manjula mam ,Namaste!
    my son is 6 years old.He does not eat vegetables, please give some recipes for kids also.
    I have tried almost all your recipes and and every time i learn much more from ur recipes.
    Thank you.

  7. Dear Madam,

    Thank you for sharing the mushroom corn curry recepie.

    I will try it at home this week.

    I am looking for some good lunchbox recepies for teenagers.

    Will go through your website for ideas. May be you could start a Lunch box section.

    Tha and regards,

    Shyamala.

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