Mushroom Baby corn Kaalimirri Recipe - Pepper Cashew Gravy
Mushroom Baby Corn Kaalimirri Recipe is a delicious sabzi of mushrooms and baby corns dunked in a creamy rich white gravy, spiced with peppercorns. Goes well with tawa parathas for a simple weekday lunch.
Mushroom Babycorn Kaalimirri Recipe is a lip smacking North Indian gravy dish which uses mushrooms and baby corn as the star ingredients.
Mushrooms and baby corn are pre cooked and simmered in a delectable white gravy that is made using boiled onions, cashew nuts, and poppy seeds, that add a lovely nuttiness to the dish.
The Kaalimirri gravy is made rich and creamy with the addition of cream and milk and flavoured with freshly roasted whole spices like cumin, cardamom and cinnamon to name a few.
The white gravy is made by combining boiled onions, cashew nuts and poppy seeds, that add a lovely nuttiness to this dish.
The dish is made creamier with the addition of milk and cream and lets not forget the black peppercorns that up the heat in this Kaalimirri gravy.
Try our other Mushroom recipes:
For the masala
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Cumin seeds
- 1 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Whole Black Peppercorns
- 8 Whole cashews
- 2 teaspoons Poppy seeds For the Mushrooms
- 1 teaspoon Cooking oil
- 400 grams Button mushrooms
- Salt , to taste For the Kaalimirri Gravy
- 1 tablespoon Ghee
- 2 Onions , cut into quarters
- 1 inch Ginger
- 4 cloves Garlic
- 8 Whole cashews
- 2 teaspoons Poppy seeds
- 1/4 cup Fresh cream
- 3/4 cup Milk
- Salt , to taste
- Whole Black Pepper Corns , crushed forr garnish
How to make Mushroom Baby corn Kaalimirri Recipe - Pepper Cashew Gravy
To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala .
Heat a skillet on medium- low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts and poppy seeds for about 3-4 minutes.
Once well roasted, turn off the flame, and allow it to cool. Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk.
Transfer to a bowl and set aside.
Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked.
Turn off the flame, transfer to a bowl and set aside.
In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles.
Turn off the flame and allow the pressure to release naturally.
Make a paste of the ginger, garlic and onions and keep aside.
Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away.
Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes. The fresh masala will help the raw smell from the onions to get blended with the masala and come well together.
Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix.
Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil. Check the salt and spices and adjust according to taste.
Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot.
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