Mushroom Corn Cashew Curry
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.
- 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 tbsp ginger chopped
- 1 tbsp green chili chopped
- 2 tbsp oil
- 1/2 tbsp cumin seed (jeera)
- 1/8 tbsp asafetida (hing)
- 1/4 tbsp turmeric (haldi)
- 1/4 tbsp red chili powder (lal mirch)
- 2 tbsp coriander powder (dhania)
- 1 tbsp salt
- 2 tbsp cilantro chopped (hara dhania)
- Approx. 1-1/2 cup water
Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside.
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.
Add cumin seeds, asafetida as cumin seeds crack add tomato paste.
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.
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.
Mushroom Corn Curry is ready serve hot with Roti or plain rice.
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Hema
September 3, 2017 at 6:39 amHi Manjula ji
I cooked this curry n everyone in my family liked it
Manjula Jain
September 3, 2017 at 9:06 amHema, thank you
Rena R
July 22, 2017 at 4:50 pmI 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
Manjula Jain
July 30, 2017 at 10:48 pmRena, Thank you, I appreciate and make me very happy.
Elizabeth van Oosten
March 17, 2017 at 3:23 pmDear Manjula,
I made your recipe last night and thank you for sharing this, it was delicious and now will be a regular meal for me.
Manjula Jain
March 17, 2017 at 10:00 pmElizabeth, Thank you it is always good to here that.
Jai
October 19, 2016 at 8:32 amMade this receipe, turned out so yummy.
SeaFooD Recipes
December 30, 2015 at 8:13 amI tried. It is very quick and easy recipe. Thanks a
lot.
Tony
July 28, 2015 at 8:17 amManjula 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)!
Annu
April 12, 2015 at 12:02 pmDear 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
Manjula Jain
April 14, 2015 at 5:20 pmAnnu, you should be able to find asafetida gluten free, there are always 3-4 brands of asafetida check the ingredients.
Manjula Jain
April 14, 2015 at 5:42 pmAnnu, you should be able to find in Indian grocery store without gluten also
tani
April 1, 2015 at 9:47 amMade this curry today.. Came out very tasty… Thanks a lot doe this recipe..
paul
February 28, 2014 at 1:37 pmManjula. You are the best! Thanks for your recipes.
Paul. (UK)
Par’s Picks – 11 | My Inner Shakti
January 18, 2014 at 6:31 pm[…] Mushroom Corn Cashew Curry – This may sound strange and complicated, but it was honestly one of the easiest Indian dishes I’ve ever made. And the cashews add a nice surprising creaminess to the sauce. […]
Ajani
December 10, 2013 at 7:52 pmMade 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.
prema
October 1, 2013 at 8:53 pmI tried. It is very quick and easy recipe. Thanks a lot.
ria kumari
September 30, 2013 at 7:31 ammam 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
🙂
Manjula Jain
September 30, 2013 at 7:47 amRia kumari, use the raw cashew
Okisteve
September 28, 2013 at 8:55 pmMaybe start with adding only 1/2 cup water. The mushrooms release a lot of liquid as they cook.
gaytri dadwal
September 24, 2013 at 6:32 amDear 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.
Shyamala
September 21, 2013 at 3:24 pmDear 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.
hetal
September 21, 2013 at 12:19 pminnovative exotic