Comforting and easy curry made with mushroom and corn. Serve with naan or rice of your choice.
A perfect make ahead recipe which is a savior for busy week night dinner.
This is a easy version of the very popular mushroom curry which we get in the Indian Restaurants.
What makes it fast and easy is – there is no grinding to make the garvy or the masala.
The combination of mushroom and corn is not a typical combination you would have tasted. But trust me they both go very well in the recipe. I also added red bell pepper in the curry, but it is totally optional.
This curry takes just about 30 minutes to make. So no take outs necessary even on a busy week day. Serve the curry with nan, chapathi, brown rice or any rice of your choice.
Check out my other Indian Curry’s –
Mixed Vegetable Coconut Curry
Tofu Masala Curry
Mushroom Peas Curry
Mushroom Corn Curry
Ingredients
- 15 white mushrooms
- ½ cup corn
- 1 small red bell pepper
- 1 medium onion
- ½ inch ginger
- 2 garlic cloves
- 3 medium tomato
- ¾ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon kasoori methi
- ¼ inch cinnamon stick
- ¼ cup milk
- 2 tablsepoons cream
- 1 ½ cups water
- 2 tabslspoons oil
- 1 teaspoon butter
- salt to taste
- 1-2 teaspoon lemon juice
Instructions
- In a pan add a tbsp of oil and saute the mushrooms for 5 minutes. Remove and set a side.
- In the same pan add the rest of the oil and a tbsp of butter. When the butter melts add the cinnamon stick, thinly sliced onion, ginger, garlic, turmeric powder and a pinch of salt. Sautee for few minutes till onion turns soft.
- Now add in the dry spices- coriander powder, cumin powder, garam masala and red chilly powder. Toast these spices in the onion mixture for 30 seconds. Now add the red bell pepper and corn sauté for two minutes. Add in the diced tomato and cook till the oil oozes out of the tomato.
- Add the milk and water. Mix well and check for the seasoning. If you feel you need more salt or spices add in now. Now add the sautéed mushrooms. Mix again and simmer for ten minutes.
- Add the kasoori methi and cream. Cook for another two minutes and turn off the heat.
- Finally add in some lemon juice and Serve the Mushroom Corn Curry with naan, roti or Jeera rice.
Priya Suresh
Omg, the colour of the curry itself is just breathtaking,inviting mushroom corn curry.
Gayathri Ramanan
Love mushroom in any form..Curry looks so rich, creamy and delicious…
Divya Shivaraman
looks fabulous with a delicious combo of mushroom and corn
Priya Anandakumar
The curry looks very delicious and inviting,….
Swasthi Blank
Never tried using milk for mushroom curry. loved the idea Madhu.
Sapana Behl
Mushroom corn curry looks creamy and delicious !
Rafeeda AR
love the color of the curry… any curry with kasoori methi always tastes lovely…