Mushroom Pepper Corn Masala

Mushroom Pepper Corn Masala is a spicy curry. It is an Indian mix vegetable dish that has a thick onion tomato sauce. Serve with some chapati or rice.

Recipe Source Link:https://www.mygingergarlickitchen.com/mushroom-pepper-corn-masala-recipe/

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RECIPE INGREDIENTS

» Spiced Brown Rice With Corn:

• 1 cup long-grain brown rice
• 2 1/2 cups of water
• 1 bay leaf (tej patta)
• 2 cloves (laung)
• 4 peppercorns (kali mirch)
• 1 tablespoon ginger-garlic paste (adrak lehsun ka paste)
• 1 medium-sized oninon (pyaaj), chopped
• 2 teaspoons cumin seeds (jeera)
• 1 tablespoon olive oil (you can also use ghee)
• Salt, as per taste
• 1/4 teaspoon freshly ground black pepper (kali mirch powder)
• 1 cup corn kernels (makai ke dane)
• 1/2 teaspoon roasted cumin powder (bhuna jeera powder)
• 1/2 teaspoon garam masala powder
• 1 teaspoon lemon juice
• Cilantro (coriander) leaves for garnishing

RECIPE INSTRUCTIONS

» Making Spiced Brown Rice With Corn:

1. Wash Rice and soak them in water for 1 hour.
2. Heat oil/ghee in a medium saucepan over medium heat.
3. Once hot, add cumin seeds, bay leaf, cloves, peppercorns, and a pinch of asafetida.
4. Sauté for a few seconds, and then add onions.
5. Stir well and sauté 2 minutes. After that, add corn kernels.
6. Mix everything well, and sauté for 5 minutes.
7. Now add rice, black pepper powder, garam masala powder, salt, and mix well to combine. Bring it to a boil.
8. Once boiling, cover the saucepan with a lid, and simmer until the rice is soft and liquid has been absorbed, about 35 to 40 minutes. Add lemon juice and stir again.
9. Remove from heat, let it cool for 5-8 minutes.
10. Uncover and lightly fluff the rice with a fork before serving.
11. Serve hot with any Curry or Dal.

RECIPE NOTES

1. I used green bell pepper, but feel free to use red, yellow any other color for this mushroom pepper corn masala recipe.