1

To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala. 

To make the masala 

1

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. 

2

Once well roasted, turn off the heat, and allow it to cool. Transfer to a mixer jar, add 1/2 cup milk and grind to a smooth paste and keep aside.

To cook the mushrooms 

1

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. 

2

Turn off the flame, transfer to a bowl and set aside. 

To cook the babycorn 

1

In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles. 

2

Turn off the flame and allow the pressure to release naturally. 

To make the Kaalimirri Gravy

1

Make a paste of the ginger, garlic and onions and keep aside.

2

Heat a kadai with ghee on medium hear, 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.

3

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.

4

Now add the sauteed mushrooms, boiled baby corn, cream, remaining milk and salt and give it a good mix. 

5

Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil. Check the salt and spices and adjust according to taste.

6

Turn off the heat transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot.

7

Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal.