Mushroom Corn Curry | An easy version of the Restaurant style Mushroom Corn Curry

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mushroom corn curry, corn curry, curry recipe

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 required and I have used only pre ground spices. In addition to mushrooms I have added red bell pepper and corn in the curry for a extra dose of veggies. The corn add a nice crunch in the creamy curry and the red bell pepper which is the most popular among the peppers adds a nice sweet flavor to the curry.

Mushroom Corn Curry can be whipped up in  30 minutes. Rather than prepping all the veggies and then starting the cooking process, I cut and prep as the curry is being cooked. Serve the curry with some roti or Jeera rice ( Cumin rice) and you have one satisfying meal at home. No take out necessary even on a busy week day!
Check out my other Indian Curry’s –
Mushroom Corn Curry Recipe:
Prep time: 10 min | Cook time: 20 min | Serves 4
Ingredients:
  • White Mushroom – 8 oz pack or about 15 mushroom’s
  • Corn- 1/2 cup
  • Red Bell pepper ( or any color ) – 1 diced
  • Medium onion-1
  • Ginger- 1 inch
  • Garlic –  2 cloves
  • Ripe red medium tomato- 3
  • Tomato paste – 1/2 tsp ( optional, but will definitely enhance the taste of the curry)
  • Coriander powder- 3/4 th tsp
  • Cumin powder- 1/2 tsp
  • Garam masala – 1/2 tsp or to taste
  • Red chilly powder- 1 tsp or to taste ( used kashmiri red chilly powder)
  • Turmeric powder – 1/4 th tsp ( a must in the curry for the bright color)
  • Cinnamon stick -1 (optional)
  • A Generous pinch of Kasoori methi ( do not skip this)
  • Milk- 1/4 cup
  • Cream- 3 tbsps
  • Oil- 3 tbsps
  • Water- 1.5 cup or as required
  • Butter -1 tbsp
  • Salt to taste and
  • Lemon juice to taste
Procedure:
  • In a pan add a tbsp of oil and sautee the mushrooms for barely 3 to 4 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 the tomato paste. Cook till the oil oozes out of the tomato.
  • Add a cup of milk and a cup of 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 nan/ roti or Jeera rice.

 

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