Mushroom Corn Masala Recipe

Here’s a delicious, tempting recipe with mushrooms and makai. Learn how to make mushroom corn masala.

  • 250 gm mushroom
  • 150 gm corn seeds (makka)
  • 1 capsicum (shimla mirch)
  • 3 onion (pyaj)
  • 250 gm tomato (tamatar)
  • 1 piece ginger (adrak)
  • 2 green chilly (hari mirch)
  • 1 tbsp coriander leaves (dhania patti)
  • 1/2 lemon (nimbu)
  • 1 garlic (lahsun)
  • 1 tsp red chilly powder (lal mirch)
  • salt to taste
  • 1/2 cup clarified butter (ghee)
How to make mushroom corn masala:
  1. Soak corn 3-4 hours and then strain.
  2. Boil them and then keep them aside.
  3. Cut mushroom into four pieces.
  4. Finely chop onions and cut ginger into thin long slices.
  5. Cut green chilies into 2 lengthwise.
  6. Cut tomato into small pieces and capsicum into cubes.
  7. Finely chop coriander.
  8. Grind garlic.
  9. Heat ghee in a pan and fry onion until it turns pink.
  10. Then fry garlic paste.
  11. Then add tomatoes and red chilly powder.
  12. When it is cooked properly then add mushroom and corn seeds.
  13. Add salt and simmer until mushrooms soften.
  14. Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.
  15. Garnish with ginger, green chilies and coriander.
  16. Serve it hot.