Lasooni Makai Mushroom




Lasooni Makai Mushroom is a North Indian curry, but cooked in my own style. It is a medium spicy, onion and tomato based curry. Mushrooms and sweet corn together, with a garlic tempering, spinach for colouring effects makes it special. It can be served for lunch or dinner, with phulka, chapati or flavoured rice.

Measurement: 1 Cup =180 ml
Serves: 3

Ingredients:
  1. Button mushrooms - 20 gm (1 pack)
  2. Sweet corn - 1 cup
  3. Onion (sliced) - 1 large
  4. Tomato (chopped) - 1 large
  5. Spinach leaves (chopped) - 4 to 6
  6. Garlic (chopped) - 15 cloves
  7. Green chilly (chopped) - 1
  8. Cumin seeds - 1/4 tsp
  9. Kitchen king masala - 1 tsp
  10. Garam masala - 1/3 tsp
  11. Chilly powder - 1/3 tsp
  12. Turmeric powder - 1/4 tsp
  13. Cashe nuts (chopped) - 5
  14. Butter - 1 tbsp
  15. Oil - 2 tbsp
  16. Sugar - 1/4 tsp
  17. Corriander leaves (chopped) - for garnishing (optional)
  18. Salt to taste
Procedure:
  • Wash mushrooms thrice, and cut into quarters or medium size chunks. Keep aside.
  • Boil sweet corn with salt, drain and keep aside.
  • Heat 1 tbsp oil in a kadai or pan.
  • Add onion, stir fry till translucent.
  • Add tomato, cashew nuts and spinach, stir fry till tomato turns mushy. Let it cool.
  • Add chilly powder, kitchen king masala and garam masala, grind to a fine paste.
  • Heat remaining oil in the same pan and add mushrooms, stir fry for 2 min. It will give out moisture, it is to be used in the curry.
  • Melt butter in a pan, add cumin seeds and garlic. Let garlic turn slightly brown and gives out burnt aroma.
  • Add green chilly and stir fry for 5 seconds.
  • Add ground paste and stir well. Simmer for 2 min. Stir occasionally.
  • Add turmeric powder, mushrooms, boiled sweet corn, sugar and salt. Stir well. 
  • Add half a cup of water and stir well, simmer for 2 min.
  • Garnish with coriander leaves.
  • Serve hot with phulka / chapati / paratha / flavoured rice.
Tip:
  • You may add more oil or butter in the preparation.
  • Try to avoid kasuri methi in this preparation, as it has a very flavour and will give u the taste of typical curries.
  • You may pour an additional tempering of garlic on top, if you like.
  • I have used Everest masalas.

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