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13 MINS delivery
Potato Mushroom Corn Masala
Serves 3
30 mins
250 Kcal
Alright, let's talk about the flavorful dish Potato Mushroom Corn Masala. Think crispy, tender potatoes, juicy mushrooms, and sweet corn kernels coming together in a flavor explosion that's anything but basic. This isn't just a curry; it's comfort food meets cozy, all wrapped up in a silky-smooth masala sauce. Don't forget to grab a plate, because you'll want seconds. First, get your potatoes crisped to golden perfection – that texture is key. Then, toss in the earthy mushrooms and let them soak up all those rich, spiced flavors. But wait, it gets better. Add in sweet corn for a pop of sweetness and a bit of crunch. It's comforting, yet fresh; filling, but not heavy. Get ready to make this one a regular in your rotation. Trust me, your taste buds will thank you. The beauty of this potato mushroom corn masala recipe is in its simplicity. No fancy ingredients, just real food that tastes amazing. The masala is a perfect balance of bold spices, from garam masala to a hint of cumin and coriander, all dancing together. Serve it with naan, rice– this dish is a total crowd-pleaser, whether you're feeding your family or impressing your friends with your mad cooking skills. Ready to rock your taste buds? Get the recipe and let this potato mushroom corn masala be your new favorite thing to make.
Ingredients required for Potato Mushroom Corn Masala
- 2 medium potato
- 1 cup corn kernels
- 1 cup mushroom
- 1 large onion
- 2-3 clove
- 1 tsp cumin seeds
- 2 tbsp oil
- 2-3 pods cardamom
- 1 small cinnamon stick
- 2 tbsp ginger garlic paste
- Fresh coriander leaves
- 1 tsp red chili powder
- 2-3 tbsp fresh cream
- Salt
- 1 tsp garam masala
- 1 tsp coriander powder
Cooking steps for Potato Mushroom Corn Masala
- 1Alright, let's dive into this epic bowl of comfort – the Potato Mushroom Corn Masala! It's like a warm hug on a plate, and honestly, who doesn't need that? So, grab your apron and get ready for a flavor-packed ride.
- 2First, heat some oil in a pan (you know the drill), and toss in jeera (cumin), a couple of cloves, cardamom (elachi), and a cinnamon stick.
- 3Let those spices sizzle and do their thing. Once that magical aroma starts wafting through the air, drop in crushed ginger and garlic. You want to let that raw smell totally vanish because we're going for flavor town, not a garlicky, onion-y jungle.
- 4Once that's all smooth, slide in your onions and cook until they turn all soft and translucent—think golden hour but for onions.
- 5Now, sprinkle in coriander powder, red chili powder, and garam masala. Yes, all the masala goodness—this is the moment when your kitchen smells like a restaurant!
- 6Stir everything together and add in your chopped corn, potato, and mushrooms (cut into bite-sized bits, of course) – it's like a veggie party in there.
- 7Give it all a good mix, let those flavors mingle, and then pour in just enough water to make it all come together in a lovely gravy.
- 8Add a pinch of salt (or more, depending on your vibe) and let it all boil for about 10 minutes until the gravy thickens up like a cozy sweater.
- 9At this point, you have two options: either splash in some fresh cream for that rich, creamy vibe or milk if you want to keep it a bit lighter. Totally your call!
- 10Stir in some creamy goodness, garnish with fresh coriander leaves for that pop of green, and bam – your Potato Mushroom Corn Masala is ready to rock your taste buds.
- 11Serve this with hot chapati, naan, or even rice, and you've got yourself a meal that's bound to be a hit at any table.
- 12This Potato Mushroom Corn Masala recipe is comfort in every bite—easy to make, and oh-so-satisfying. Don't forget to call dibs on the leftovers, though. You'll definitely want those tomorrow.