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 teaspoon ginger chopped
1 teaspoon green chili chopped
2 tablespoon oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chili powder (lal mirch)
2 teaspoon coriander powder (dhania)
1 teaspoon salt
2 tablespoon cilantro chopped (hara dhania)
Approx. 1-1/2 cups 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.