Babycorn Mushroom & Peas Medley

As Mushrooms are a natural source of Vitamin D, I have been urging Amma and Appa to start incorporating these in their diet. As a result Amma was keen to try this out. Traditionally the bhuna masala calls in for a lot of oil, but for this Babycorn, Mushroom and Peas Medley Amma made it with little bit of healthier twists with no compromise on the flavour!  

Ingredients:

1 packet Button Mushrooms (a packet has 200 gms)

200 gms Babycorn

50 gms Fresh Peas

1/2 tspn Butter  

1/4 glass Water (as per requirement to adjust gravy thickness)

1/2 glass Milk ( to make it even more richer,  2 tbspn of Fresh Cream | Malao can be used)
2 tbspn Coriander leaves, finely chopped

Salt to taste

For Bhuna Masala:

2 medium sized Onions, finely chopped

3 medium sized Tomatoes, finely chopped

1 tbspn Olive oil
1 tblspn Dhania | Coriander powder 

1 tspn Ginger garlic paste 

1tspn Haldi | Turmeric powder 

1 tblspn Red Chilly powder 

1 tspn Jeera | Cumin powder 

Salt to taste

Method:

• For Bhuna Masala:
• Take a pressure cooker to make the Tomato-Onion bhuna masala.
• Add olive oil and when oil is hot add chopped onions and ginger garlic paste saute it for 2 minutes.
• Add tomatoes, and remaining ingredients listed for gravy and mix them well.
• Put the lid on and let the gravy cook for 15 to 20 minutes in a slow flame (approximately 6 to 7 whistles).
• The Bhuna Masala is ready! Healthy, instant and awesome flavour!
• For Babycorn Mushroom & Peas Medley:
• Cut the mushrooms into quarters and babycorn as diagonal slits.
• If using frozen peas, ensure they are properly thawed by keeping them in a bowl of water for atleast 15 minutes. Rinse well and then use.
• Heat a pan and add baby corns and then add butter. By adding the butter after the babycorn we ensure the butter does not get burnt.
• Then add the fresh peas, mushrooms, saute it for 2 minutes. Season this with little bit of salt. We have already incorporated salt for the gravy.
• Add Bhuna Masala.
• Add some water and mix all the vegetables with the gravy.We wanted to make it a bit dry sabzi and so sprinkled little water just enough for vegetables to cook and the Bhuna-Masala to coat itself on the vegetables!
• Cover the pan with a lid and let it cook for 3 minutes.
• Add the milk and mix it well. You may add Fresh Cream | Malai to make it even richer!
• Garnish with finely chopped coriander leaves and switch off the flame. 
• Serve this hot with Khooba roti, Jowar Bhakri, Phulka Roti.

We enjoyed this delicious medley and this has become a once in two months feature at home! Hope you too will love this... Enjoy...

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.