Sweet and spicy corn and mushroom recipe


If you like sweet and spicy curry then this dish is for you. I am really fond of mushrooms and corns and when they both comes together they partttyyyy. To prove it take mushroom and corn pizza or mushroom corn toast example. They are always a treat and don’t they look so innocent .Well to me they do:P. Some times when I cook I try to find out what the vegetable is trying to tell me.:D This way cooking becomes more fun. This too was fun and easy so sharing with you guys:)

Method and Preparation-30 min

Ingredients :
Half cup sliced mushroom and half cup sweet corn
¾ cup chopped onion
6-7 cashew nuts
1tsp coriander powder
1/4tsp garam masala
1/4tsp cumin seeds
½ tsp chilli powder(You can increase a little of this if you want)
Salt to taste
¾ cup chopped tomatoes
¼ tsp turmeric powder
A pinch of sugar
1tbsp oil
Chopped cilantro for garnishing
1tbsp butter

Method and Preparation:-
Step1-Wash mushrooms and slice them. Transfer the mushroom into water so that they don’t get dark in color.
Step2-Take a pan and add 1tbsp. of oil in it.Add cumin seeds and when they start crackling add chopped onion and sauté them till they turn golden brown in color.
Step3-Add chopped tomatoes and then add salt, turmeric powder, coriander powder,garam masala and  chilli powder in it .
Step4-Add 6-7 cashewnuts(You can soak then in water for 15- 20 minutes) in the mixture and close the lid for five minutes.
Step5-Now take out the mixture in a plate and let it get cool for a while.When cool transfer the mixture into a mixer grinder and make a paste of it.
Step6-Now take a different pan and add butter in it.Add the tomato and onion paste and sauté it for a while.Add 1tsp of sugar also(Always add sugar in the end otherwise it takes time for the gravy to get cooked)
Step7-When the gravy starts leaving the oil add sliced mushroom and sweet corn (frozen) in it.
Step8-Cover the lid of the pan again for 5-6 minutes so that mushroom gets cook properly and corn imbibes the flavour of the gravy.If you find the gravy thick then you can add little water but I don’t think so it will be required as mushroom too leaves water when they are cooked.
Garnish with chopped cilantro.
Corn and mushroom curry is ready to be served. Serve hot with rotis or rice.


  1. Thanks Ishika…its sweet and spicy and when ever there are some corns and mushrooms lying at home this can be easily made.


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