Mushroom Baby Corn Masala Recipe | Mushroom Baby Corn
Mushroom Baby Corn Masala Recipe Mushroom Baby Corn Masala is a rich and flavorful dish that graces traditional Telugu weddings, perfectly paired with soft rotis or crispy puris.
This versatile recipe uses a creamy and aromatic base gravy that can be adapted with different vegetables of your choice. Follow this step-by-step guide to create a restaurant-style dish right in your kitchen.
Enjoy the flavors of this Mushroom Baby Corn Masala that brings the grandeur of Telugu weddings to your dining table. Bon appétit!

Tips
Adaptability:
- Don’t hesitate to replace baby corn and mushrooms with vegetables like paneer, peas, or carrots depending on availability.
Layered Flavors:
- Toasting spices and sautéing each ingredient thoroughly creates a rich, wedding-style depth of flavor.
Time Management:
- Prepare the masala paste in advance for quick assembly during busy days.
Presentation Matters:
- Garnish with fresh coriander and serve in a decorative bowl for a festive touch.
Cook with Heart:
- A dish prepared with love and care is always the highlight of any meal. Channel your inner chef and let your creativity shine!
Mushroom Baby Corn Masala Recipe | Mushroom Baby Corn - Recipe Video
Mushroom Baby Corn Masala Recipe | Mushroom Baby Corn
|
0
Ingredients
-
For Parboiling:
- 1 cup Baby Corn Cubes (1-inch pieces)
- 1 cup Mushrooms (slit)
- Water
- ½ tsp Turmeric
- 1 tsp Salt
-
For Masala Base:
- 3 tbsp Oil
- 1 inch Cinnamon Stick
- 2 Green Cardamoms
- 3-4 Cloves
- ½ Bay Leaf
- 1 cup Onion Slices
- 10 Almonds
- 15 Cashews
- 1 tsp Poppy Seeds
- 3 Tomatoes (chopped)
-
For Cooking the Gravy:
- 4 tbsp Oil
- ½ tsp Cumin Seeds
- 1 tbsp Garlic (Chopped)
- 2 Green chillies (chopped)
- 1 tbsp Ginger Garlic Paste
- ½ tbsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Roasted Coriander Powder
- ¼ tsp Turmeric
- Salt (to taste)
- 4 tbsp Water
- ½ cup Capsicum Cubes
- 1¼ cups Hot Water
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- Coriander (Chopped)
Instructions
-
Parboil the Vegetables:
1. Boil water in a pan. Add turmeric and salt.
2. Add baby corn cubes and boil for 10-12 minutes until tender.
3. Add slit mushrooms and boil for 3–4 minutes on high flame.
4. Drain the boiled vegetables and transfer them to cold water to retain their texture and colour. Set aside.
-
Prepare the Masala Base:
1. Heat 3 tablespoons of oil in a pan. Add cinnamon, cardamom, cloves, and bay leaf. Roast until aromatic.
2. Add onion slices and sauté until soft and translucent.
3. Stir in almonds, cashews, and poppy seeds. Cook for 2 minutes.
4. Add chopped tomatoes and cook until soft, about 12–15 minutes.
5. Once the mixture cools slightly, transfer it to a mixer jar and grind to a smooth paste. Set aside.
-
Cook the Gravy:
1. In another pan, heat 4 tablespoons of oil. Add cumin seeds, chopped garlic, and green chillies. Sauté until aromatic.
2. Stir in ginger garlic paste and cook until the raw smell disappears.
3. Add red chilli powder, cumin powder, coriander powder, turmeric, and salt. Mix well.
4. Add 4 tablespoons of water and sauté until the oil starts to float on the surface.
5. Add capsicum cubes and cook for 3–4 minutes. If needed, sprinkle a little water to maintain moisture.
-
Combine and Simmer:
1. Pour the ground masala paste into the pan and cook for 4–5 minutes.
2. Add 1¼ cups of hot water, mix, and simmer for 10–12 minutes to develop flavours.
3. Add the parboiled baby corn and mushrooms to the gravy. Cook for 7–8 minutes until the gravy thickens and coats the vegetables beautifully.
-
Finish and Serve:
1. Sprinkle Kasuri methi and chopped coriander over the dish. Mix well for a final aromatic touch.
2. Serve hot with rice, rotis, or puris.

Leave a comment ×
1 comments