Mushroom Baby Corn Kaalimirri Recipe – Pepper Cashew Gravy
This Mushroom Baby Corn Kaalimirri Recipe is a delectable, hearty vegetarian dish featuring tender mushrooms and baby corn, cooked in a rich and flavorful pepper cashew gravy. With its subtle spices and creamy texture, it makes for an ideal main course in an Indian meal. This dish pairs wonderfully with naan or rice, bringing together comfort and complexity in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cumin Seeds (Jeera) | 1/2 tsp |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Whole Black Peppercorns | 1/2 tsp |
| Whole Cashews | 8 |
| Poppy Seeds | 2 tsp |
| Sunflower Oil | 1 tsp |
| Button Mushrooms | 400 grams |
| Salt (to taste) | As needed |
| Ghee | 1 tbsp |
| Onions (cut into quarters) | 2 |
| Ginger | 1 inch |
| Garlic | 4 cloves |
| Fresh Cream | 1/4 cup |
| Milk | 3/4 cup |
| Whole Black Peppercorns (crushed) | For garnish |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Indian
- Course: Main Course
- Diet: Vegetarian
Instructions
Step 1: Prepare Fresh Masala
- Start by preparing the fresh masala for the dish. Heat a skillet over a medium-low flame.
- Dry roast the cloves, cinnamon stick, cardamom pods, cumin seeds, black peppercorns, cashews, and poppy seeds. Stir occasionally for about 3-4 minutes until the spices release their fragrance and the cashews slightly toast.
- Once roasted, remove the skillet from the heat and allow the mixture to cool down.
- Transfer the roasted ingredients to a mixer jar, add a few spoons of milk, and grind everything into a smooth paste. Set this masala paste aside in a bowl for later use.
Step 2: Prepare the Mushrooms
- In a separate skillet, heat the sunflower oil over medium heat.
- Add the quartered button mushrooms, sprinkle some salt, and sauté for about 10 minutes. The mushrooms should cook down and release their moisture.
- Once they are well-cooked, remove them from the skillet and set aside in a bowl.
Step 3: Prepare the Baby Corn
- In a pressure cooker, place the baby corn along with a pinch of salt and 1/4 cup of water.
- Close the lid and cook for 2 whistles, then turn off the flame and allow the pressure to release naturally.
- Once the pressure is released, open the cooker and set the boiled baby corn aside.
Step 4: Make the Kaalimirri Gravy
- To create the gravy base, grind the ginger, garlic, and onions into a smooth paste.
- Heat ghee in a kadai (wok) over medium heat. Add the ginger-garlic-onion paste and sauté on low heat for about 3-4 minutes, until the raw aroma of the onions disappears and the paste becomes aromatic.
- Add the freshly ground masala paste to the kadai, and cook for another 2 minutes, allowing the flavors to combine.
- Now, add the sautéed mushrooms and boiled baby corn to the gravy. Stir to combine.
- Pour in the fresh cream, milk, and additional salt to taste. Mix everything thoroughly and allow the dish to simmer over low heat until it reaches a brisk boil.
- Check the seasoning and adjust salt and spices as needed.
Step 5: Final Touches
- Once the gravy has thickened slightly, turn off the flame and transfer the Mushroom Baby Corn Kaalimirri to a serving bowl.
- Garnish with freshly crushed black peppercorns for an added burst of flavor.
Serving Suggestions
This Mushroom Baby Corn Kaalimirri Recipe is best served hot. Pair it with warm Whole Wheat Naan, a fragrant Layered Vegetable Tricolor Biryani, and a refreshing Mint and Pomegranate Raita for a wholesome and satisfying meal. The combination of textures and flavors makes this dish perfect for a family dinner or any special occasion.
Enjoy the rich and creamy goodness of this delightful Indian dish!
