Palak Mushroom Baby Corn Masala

About Palak Mushroom Baby Corn Masala

Ingredients

• Spinach (palak), chopped 2 medium bunches
• Mushrooms, quartered 1 cup
• Baby corns, diced 10
• Cashewnuts 5
• Oil 1 tbsp
• Medium onions, chopped 2
• Ginger-garlic paste 1½ tbsps
• Green chillies, chopped 3
• Medium tomatoes, pureed 2
• Red chilli powder 1 tsp
• Cumin powder ¼ tsp
• Garam masala powder ½ tsp
• Salt to taste

How to Make Palak Mushroom Baby Corn Masala (Stepwise Photos)

Method

1. Put cashewnuts in a small bowl, add warm water and soak for 1 hour. Drain and grind into a fine paste.
2. Boil sufficient water in a deep non-stick pan. Switch off heat, add spinach and let it blanch for 2-3 minutes. Strain, cool, put into a mixer jar and grind to a paste.
3. Heat oil in a non-stick pan, add onions, ginger-garlic paste and green chillies and saute for 2-3 minutes.
4. Add tomato puree and red chilli powder and mix. Cook till oil separates.
5. Add spinach paste, cumin powder, garam masala powder and salt and mix well. Add ½ cup water and mix well.
6. When the mixture comes to a boil, add baby corns and mushrooms. Cover and cook till thick.
7. Add cashewnut paste, mix and cook for 5 more minutes on low heat.
8. Transfer into a serving bowl and serve hot with rotis.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps