Kumbh Makai Masala Recipe - Baby Corn And Mushroom Tikka Masala
Kumbh Makai Masala Recipe, it is a delicious combination of Baby Corn, Mushrooms, Peppers and Cauliflower. Make this for your weekday lunch and serve it along with Tawa Paratha and a Raita of your choice.
Kumbh Makai Masala Recipe is one of my favorite dishes that is made atleast thrice a month in our Kitchen. The combination of fresh baby corn, along with green bell peppers and cauliflower corn, stir-fried and cooked in a tikka masala is absolutely delectable. You can also pack this delicious Sabzi in your Office Lunch Box.
If you like this recipe, you can also try other Baby Corn Recipes such as,
- 2 cups Cauliflower (gobi) , florets
- 100 grams Button mushrooms , quartered
- 1 Green Bell Pepper (Capsicum) , diced
- 1 Red Bell pepper (Capsicum) , diced
- 200 grams Baby corn , cut into angles
- 1 teaspoon Cooking oil Ingredients for the tikka masala
- 1 cup Homemade tomato puree
- 1 inch Ginger , grated
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Fennel seeds (Saunf) , pounded
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Red chilli powder , (adjust to taste)
- 1 teaspoon Chaat Masala Powder
- 1/4 teaspoon Black pepper powder
- 2 tablespoons Vegetable Oil
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
How to make Kumbh Makai Masala Recipe - Baby Corn And Mushroom Tikka Masala
To begin making the Kumbh Makai Masala Recipe, first get all the ingredient ready to begin cooking.
Heat a teaspoon of oil in a heavy bottomed pan, add the fennel seeds, ajwain seeds, ginger and saute for a few seconds. Next, add the mushrooms, cauliflower, baby corn and bell pepper, all at the same time.
Sprinkle some salt, cover the pan and allow the vegetables to cook in its own steam. Keep stirring the vegetable occasionally until all the vegetables are evenly cooked through.
Once you notice the vegetables are cooked through, uncover the pan, add the tomato puree, the turmeric powder, red chilli powder, garam masala, chaat masala, black pepper, coriander and crushed fennel and saute until all the ingredients are well combined into the curry paste.
Simmer for another 5 to 10 minutes until you get a thick masala.
Turn on the heat of the vegetable pan, on medium high, and without stirring any further, with the pan open, allow the tikka masala to cook along with the vegetables. Keeping it open so we can evaporate the excess moisture to get a semi-thick gravy.
Once you notice that the gravy is thick and its coated the Baby Corn Tikka Masala well, turn off the heat.
Sprinkle some Kasuri Methi on top and give it a nice mix.
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