Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala
Step 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
Step 3: Once well roasted, turn off the flame, and allow it to cool
Step 4: Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk
Step 5: Transfer to a bowl and set aside
Step 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
Step 7: Turn off the flame, transfer to a bowl and set aside
Step 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
Step 9: Turn off the flame and allow the pressure to release naturally
Step 10: To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside
Step 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
Step 12: Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes
Step 13: The fresh masala will help the raw smell from the onions to get blended with the masala and come well together
Step 14: Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix
Step 15: Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil
Step 16: Check the salt and spices and adjust according to taste
Step 17: Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot
Step 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