Corn Mushroom Curry

Prep time : 10 minutes  Cooking time : 15 minutes Total Time: 25 Minutes

INGREDIENTS : Mushroom 200 gms sliced  Sweet Corn kernels 100 gms boiled Onions 1 roughly chopped  Tomato 1 1/2 roughly chopped  Garlic 4-5 big cloves Ginger 1 inch piece  Cashew 5 Almonds 5 Cinnamon stick 1 Cloves 4 Jeera 1 tsp Kashmiri chilly powder 2 tsp Turmeric 1/2 tsp. Coriander powder 1/2 tsp. Cumin powder 1/2 tsp. Kitchen king masala 1 tsp. Salt to taste Oil 3 tbsp Coriander leaves for garnish  PREPARATION : 

Heat a pan with 2 tsp of oil, firstly fry the sliced mushrooms for around 2 minutes and keep it aside, in the same oil now add onions and fry till brown.  Then add the garlic and ginger fry it for another 2-3 minutes. Add cashew, almonds, cloves and cinnamon stick fry for 2-3 minutes more then add the tomatoes add a little salt and cover it for the tomatoes to get mashed 😊 Fry the masala for 2 more minutes with out the lid and let it cool. Make a smooth paste of the masala we fried. Heat up the remaining oil and add the jeera then the paste fry this for 2-3 minutes add all the powder masala and fry it till the oil separates from the masala. Add the the fried mushrooms and the boiled corn add 1/2 cup of water and bring the curry to a boil. Garnish it with freshly chopped coriander and enjoy it with roti or paratha 😋.