Baby Corn Mushroom Peas In Onion Tomato Gravy

Share
50 Ratings
22 Reviews
Print
Recipe By Vahchef
30 m
4 servings
28.3 Cals

Aratikaya Poriyal

A simple spicy aratikaya masala kura to go with rice or chapathi....

Mutton Rogan Josh

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

Dal For Dal Bati Churma

A Rajasthani specialty combination of mixed lentils served with fried bread. High in pro...

Green Peas And Drumstick Puli

Green peas and drumstick puli is a south Indian recipe and great side dish for rice. ...

Saag Mushrooms Curry

Saag mushroom curry is a healthy and iron rich recipe as both spinach and mushrooms are r...

Ulavacharu

UlavaCharu is a traditional Andhra Rasam. Its a thick horse gram lentil soup and is gener...

Baby Corn Mushroom Peas In Onion Tomato Gravy Recipe, Tila chhatto, How To Make Baby Corn Mushroom Peas In Onion Tomato Gravy Recipe

Name: Baby Corn Mushroom peas in Onion Tomato Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

This is a wonderful Asian stir fry, the tempting mushroom baby corn masala is a mixed vegetable recipe with mushrooms and baby corns stir fried together.

About Recipe

Kukka godugu, Kalaan,

How to make Baby Corn Mushroom peas in Onion Tomato Gravy

(50 ratings)

22 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Baby Corn Mushroom peas in Onion Tomato Gravy

Author : Vahchef
Main Ingredient : Mushroom

Servings : 4 persons
Published date : March 11, 2019

Ingredients used in Baby Corn Mushroom peas in Onion Tomato Gravy
• Onions - 150 grams.
• Tomatoes - 150 grams.
• Ginger garlic paste - 1 tea spoon.
• Chilly powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Baby corn - 150 grams.
• Mushrooms - 150 grams.
• Green peas - 50 grams.
• Butter - 1/2 tea spoon.
• Coriander leaves - 1/2 bunch.
• Oil - 2 tablespoons.
• Salt - to taste.
• Cream - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
Method:
First we make onion tomato gravy take a pressure cooker in this add oil and when oil is hot add chopped onions and ginger garlic paste saute it for 2 minutes then add tomatoes, turmeric powder, chilly powder, salt, coriander powder, mix this and put the lid on and let it cook for 15 to 20 minutes in a slow flame (6 to 7 whistles). Heat a pan add baby corns, add butter, Green peas, mushrooms, saute it for 2 minutes then add onion tomato gravy, add some water mix it well, put the lid on and let it cook for 3 minutes, Then add cream mix it well and add chopped coriander and switch of the flame. Serve this hot with romali roti, chapati.

HotelInnHeirs Posted on Wed Jul 31 2013

love you vah chef !!! make more toddy style videos ! first post

Reply 0 - Replies

Nirmala Kozhikkattil Posted on Wed Jul 31 2013

good and simple.

queen bee Posted on Wed Jul 31 2013

Today im vegetarian so i tried yr veg haleem and it turned out awesome

sema rai Posted on Wed Jul 31 2013

sanjay can we add any other vegetables in this?

pls say measurements for al spices sanjay?

Bharti Singh Posted on Wed Jul 31 2013

plz tell how to store the gravy and for how long?

Neththra'sVision Posted on Wed Jul 31 2013

I saw your photos in flicker, I just can't have enough watching them. I have to appreciate a special talent of you, ie taking beautiful photos. I started to feel hungry just watching those photos, even a photo can do a lot of things. It inspires

Bavya Posted on Tue Aug 13 2013

Hi I have two doubts: 1)can we add carrots instead of baby corn.2) what cream you used for this dish.Since I stay in United States,I am very much confused about which cream to use for this mutter gravy.hete in the stores there are lot of cream variet