Mushroom Baby Corn Kaalimirri Recipe – Pepper Cashew Gravy
Description
Mushroom Baby Corn Kaalimirri is a delicious and rich North Indian gravy dish that pairs the earthy flavors of mushrooms and baby corn with a creamy, spiced pepper-cashew gravy. This vegetarian dish is perfect for a festive occasion or a comforting family meal, offering a balance of textures and a burst of flavors. The use of whole spices like cloves, cinnamon, and cardamom, combined with cashews and poppy seeds, brings an aromatic depth that perfectly complements the vegetables.
Cuisine
Indian
Course
Main Course
Diet
Vegetarian
Ingredients
| For the Spices | Quantity |
|---|---|
| Cloves (Laung) | 2 whole |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Cardamom Pods/Seeds (Elaichi) | 1 pod |
| Whole Black Peppercorns | ½ teaspoon |
| Cashew Nuts | ¼ cup |
| Poppy Seeds | 2 teaspoons |
| For the Mushrooms & Baby Corn | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Button Mushrooms | 200 grams (halved) |
| Baby Corn | 150 grams (cut into wedges) |
| Salt | To taste |
| For the Kaalimirri Gravy | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Onions | 2, cut into quarters |
| Ginger | 1-inch piece |
| Garlic | 4 cloves |
| Fresh Cream | ¼ cup |
| Milk | ¾ cup |
| Salt | To taste |
| Whole Black Peppercorns (for garnish) | Crushed, for garnish |
Preparation Time
20 minutes
Cooking Time
40 minutes
Instructions
-
Prepare the Fresh Masala Paste:
- Begin by making the fresh masala for the Kaalimirri gravy. In a small frying pan, dry roast the cloves, cinnamon stick, cumin seeds, cardamom pods, black peppercorns, cashew nuts, and poppy seeds over low heat for about 2-3 minutes, or until the spices are aromatic and lightly browned.
- Let the spices cool down and then grind them into a smooth paste using a little water to help the grinding process. Set aside the fresh masala paste for later use.
-
Prepare the Mushrooms and Baby Corn:
- Heat 1 teaspoon of oil in a large pan or wok over medium heat. Add the halved button mushrooms and sauté them for 4-5 minutes until they soften and release their moisture.
- Add the baby corn wedges to the pan, and continue sautéing for another 5-7 minutes, allowing them to slightly crisp up while absorbing the flavors of the mushrooms.
- Season with salt to taste. Remove the sautéed mushrooms and baby corn from the pan and set aside.
-
Cook the Kaalimirri Gravy:
- In the same pan, add 1 tablespoon of ghee and heat it over medium heat. Add the quartered onions, ginger, and garlic. Sauté for about 8-10 minutes until the onions turn soft and golden brown.
- Add the freshly ground masala paste to the pan and cook for 4-5 minutes, stirring occasionally, until the paste becomes fragrant and slightly darkens in color.
-
Finish the Gravy:
- Add the fresh cream and milk to the pan, stirring to combine. Let the mixture come to a gentle simmer. Once it reaches the right consistency, add the sautéed mushrooms and baby corn back into the pan, mixing well to coat the vegetables in the creamy masala gravy.
- Season with salt to taste, and allow the gravy to simmer for another 10-15 minutes, letting the flavors meld together.
-
Garnish and Serve:
- Garnish the Mushroom Baby Corn Kaalimirri with freshly crushed black peppercorns for an extra punch of flavor and spice.
- Serve hot with naan, roti, or steamed rice for a complete meal.
Tips and Variations:
- For a richer flavor, you can increase the amount of fresh cream or add a splash of coconut milk for a creamy, slightly sweet variation.
- If you prefer more heat, you can increase the amount of black peppercorns or add green chilies to the masala paste.
- This dish can also be made with other vegetables like bell peppers, peas, or carrots for a more varied vegetable medley.
Nutritional Information (Approximate per serving):
- Calories: 220 kcal
- Carbohydrates: 12g
- Protein: 6g
- Fat: 18g
- Fiber: 4g
- Sodium: 250mg
This Mushroom Baby Corn Kaalimirri recipe is a perfect example of how Indian cuisine can transform simple vegetables into a luxurious, flavorful dish. The combination of whole spices, creamy gravy, and the bite of mushrooms and baby corn makes for an indulgent main course that’s both satisfying and delicious.
