How to make Dahiwale Babycorn and Mushroom - Babycorns and button mushrooms cooked in spicy yogurt gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Button mushrooms (बटन मशरूम)

Cuisine : Indian

Course : Main Course Vegetarian

Dahiwale Babycorn and Mushroom Recipe Card

Dahiwale Babycorn and Mushroom

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Dahiwale Babycorn and Mushroom checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce. You can also find more Main Course Vegetarian recipes like Hak , Brinjal and Potato Rassa, Bhenda Hooli, Vankaya Poornam.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Dahiwale Babycorn and Mushroom Recipe

  • Babycorns cut into 1 inch pieces 12-15

  • Button mushrooms halved 250 grams

  • Yogurt whisked 1 cup

  • Oil 1 tablespoon

  • Green cardamoms 5

  • Black cardamom 1

  • Cloves 5

  • Cinnamon 2 inch sticks

  • Bay leaf 1

  • Boiled onion paste 1 cup

  • Ginger-garlic paste 2 tablespoons

  • Green chillies chopped 4

  • Coriander powder ½ teaspoon

  • Salt to taste

  • Cashewnut paste 3 tablespoons

  • Fresh coriander sprigs for garnishing


Step 1

Blanch babycorn and mushrooms in boiling water for 2 minutes. Strain and set aside.

Step 2

Heat oil in a non-stick kadai. Add green cardamoms, black cardamom, cloves, cinnamon and bay leaf and sauté on medium heat till fragrant.

Step 3

Add onion paste and sauté for 2-3 minutes. Add ginger-garlic paste and sauté till the oil separates.

Step 4

Add green chillies and sauté for 30 seconds. Add coriander powder, mix well and sauté for 30 seconds.

Step 5

Remove the pan from heat, add yogurt and salt. Mix well and place the pan on heat.

Step 6

Add 2 cups water, stir and bring to a boil. Reduce heat and simmer till the fat surfaces. Add cashewnut paste, mix and simmer for 2-3 minutes.

Step 7

Add blanched babycorn and mushrooms, mix and cook for 2-3 minutes.

Step 8

Garnish with coriander sprigs and serve hot.