Clean, wash and cut mushrooms into quarters. Trim, wash and cut baby corns into half inch sized pieces. Wash, halve, deseed and cut capsicum into half-inch broad strips.
Peel, wash and grate onion. Peel, wash ginger, garlic and grind to a fine paste. Remove stems, wash and slit green chillies. Wash and finely chop tomato. Clean, wash and finely chop tomato. Clean, wash and finely chop coriander leaves.
Heat oil in a pan, add bay leaves, onion, green chillies an saute for three to four minutes or till onion turns light brown in colour. Add ginger-garlic paste and stir-fry briefly.
Add red chilli powder, coriander powder, cumin powder and turmeric powder. Mix well and add tomato. Cook on high heat for two to three minutes, stirring continuously. Add mushrooms, baby corns, sweet corn niblets and salt to taste and continue to cook for five minutes on medium heat.
Add capsicum strips, toss well and cook for three to four minutes on medium heat, stirring continuously. Stir in fresh cream, sprinkle chopped coriander leaves, garam masala powder and serve hot. |
