Corn Mushroom Curry Food

CORN & MUSHROOM CURRY

Steps:

• Wash and boil the corn kernels or get a tinned boiled one from your grocery store.
• Wash mushrooms and remove the dirt neatly.
• Finely grind onions and tomatoes into a paste. Keep aside.
• Heat the dish and put some oil. Once you can feel the oil heat, put cloves, bay leaf and star anise to it. Toss it a bit.
• Now add the paste of Onion and tomatoes. Add some red chilly powder, coriander powder, pepper powder to the mixture.
• Add water to this and bring it to boil until you notice a thin layer of oil come up separately.
• Add half cup of milk to this. Now add corn kernels and mushrooms with some salt and boil closed.
• Finally mix cornflour to quarter cup of water and mix it with the dish. In few minutes the gravy will thicken.
• Top it with a spoon of fresh cream and finely chopped coriander leaves. Serve hot!

CORN WITH MUSHROOMS

Steps:

• Melt butter in sauce pan.
• Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
• Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

MUSHROOM AND PEA CURRY

Steps:

• Heat the oil in a large frying pan, until very hot.
• Add the cumin seeds and sizzle for 10 seconds.
• Add the garlic, mushrooms, ginger and chillies.
• Cook, stirring until the mushrooms turn silken.
• Put in the ground coriander and garam masala and stir for 30 seconds.
• Now add the tomato purée, salt, peas and fresh coriander, and water or stock.
• Stir well, bring to a boil.
• Cover and simmer for five minutes.
• Stir in the sour cream and cook gently for one more minute.
• Eat immediately, either over boiled basmati rice or as a side dish with other indian dishes.