Mushroom, Babycorn, Bell Pepper Malai Masala

Finally a vegetarian dish. This one cooked for my better half who is a vegetarian.

Ingredients

• 250 gm white button mushrooms, cleaned and quartered.
• 100 gm babycorn cut into 1" diagonal pieces
• 1 large capsicum cut into 1" square pieces
• 2 large onions peeled and boiled for 5 minutes
• 2 green chillies chopped finely
• 2 bay leaves
• 3 green cardamom
• 2" piece cinnamon
• 5 cloves
• A pinch of mace powder
• 1 tbsp of garlic paste
• 1 tbsp of ginger paste
• 1" ginger julienned
• 1 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• ½ tsp of cumin powder
• ½ tsp of garam masala powder
• 4 tbsp fresh cream
• 1 cup of chopped coriander leaves
• 3 tbsp of vegetable oil
• Salt as per taste
• 1 cup of water

Method

• Grind the boiled onion to a fine paste
• Heat the oil in a large pan or kadai
• Add the bay leaves, cardamom, cloves, cinnamon and mace powder
• Once the aroma of the spices is released, add the onion paste
• Sauté the onion paste till it is lightly brown
• Add the ginger and garlic pastes and sauté the masala till the raw smell of the ginger and garlic goes away
• Add the coriander powder, red chilli powder, cumin powder and garam masala powder
• Fry the masala till the oil separates
• Add the chopped green chillies
• Add the vegetables and half the cup of chopped coriander leaves and fry for a couple of minutes
• Add water and salt and bring the mixture to a boil
• Reduce the heat and let the dish simmer till the vegetables are cooked through (since mushroom and capsicum cooks fast, you can blanch the babycorns before adding them to the dish)
• Add the remaining coriander leaves and the fresh cream
• Garnish with coriander leaves and ginger juliennes

You can vary the masalas to get different variations to this dish. I added a whole lot of cream which is why the dish is slightly whiter.

You can make this dish by completely avoiding the cream also.


A couple of more pictures