Kumbh Makai Masala Recipe – Baby Corn and Mushroom Tikka Masala
Kumbh Makai Masala is one of the most cherished dishes in our kitchen, made at least three times a month. This delectable North Indian side dish combines fresh vegetables like baby corn, green bell peppers, and cauliflower, stir-fried to perfection and simmered in a rich, aromatic tikka masala sauce. The result is a flavorful dish that is perfect for any occasion, including office lunch boxes. The addition of mushrooms and a variety of spices enhances its taste, making it a favorite among those who enjoy Sattvic (No Onion, No Garlic) cooking.
Cuisine: North Indian
Course: Side Dish
Diet: No Onion No Garlic (Sattvic)
Ingredients
For the Vegetables:
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi) | 2 cups, florets |
| Button Mushrooms | 100 grams, quartered |
| Green Bell Pepper (Capsicum) | 1, diced |
| Red Bell Pepper (Capsicum) | 1, diced |
| Baby Corn | 200 grams, cut into angles |
| Oil | 1 teaspoon |
For the Tikka Masala:
| Ingredient | Quantity |
|---|---|
| Homemade Tomato Puree | 1 cup |
| Ginger (Grated) | 1 inch |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon, pounded |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/4 teaspoon (adjust to taste) |
| Chaat Masala Powder | 1 teaspoon |
| Black Pepper Powder | 1/4 teaspoon |
| Oil | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
-
Prepare the Ingredients
Begin by gathering all the ingredients. Chop the vegetables into the required sizes and measure out the spices. -
Cook the Vegetables
Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat. Add the fennel seeds, ajwain seeds, and grated ginger. Sauté for a few seconds until the spices release their aroma.
Next, add the mushrooms, cauliflower, baby corn, and bell peppers to the pan. Sprinkle a pinch of salt over the vegetables, cover the pan, and let the vegetables cook in their own steam. Stir occasionally to ensure the vegetables are cooked evenly. -
Make the Tikka Masala Paste
Once the vegetables are tender and cooked through, uncover the pan and add the homemade tomato puree. Stir in the turmeric powder, red chilli powder, garam masala, chaat masala, black pepper, coriander powder, and crushed fennel seeds.
Sauté the mixture until all the spices are well combined, forming a rich, fragrant curry paste. Cook this masala for 5-10 minutes to allow the flavors to meld together. -
Simmer the Curry
Let the mixture simmer for another 5-10 minutes on medium heat. The goal is to thicken the masala into a rich, semi-thick gravy. Allow the moisture to evaporate, ensuring the vegetables are well coated in the masala. -
Finish the Dish
Once the gravy has thickened and the vegetables are nicely coated, turn off the heat. Sprinkle 2 tablespoons of Kasuri Methi (dried fenugreek leaves) on top for added flavor and mix well. -
Serve
Serve the Kumbh Makai Masala hot, paired with Tawa Paratha and a side of Grated Cucumber Raita for a delightful and satisfying meal.
Pro Tip:
You can adjust the level of heat in the dish by varying the amount of red chilli powder based on your preference. For a richer flavor, feel free to add a touch of cream or yogurt at the end, though traditionally, the dish remains sattvic (without onion or garlic).
Enjoy the vibrant and healthy Kumbh Makai Masala as a perfect side dish for your meal!
