Palak Mushroom Baby Corn Masala

Palak Mushroom Baby Corn Masala veg


Prep: 20 minutes


Cook: 15 minutes


Method: Easy


Course: Main Course

Main Course

Type: Indian

A delicious curry that can be a part of your party menu


  • 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


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