Mushroom Pepper Corn Masala is a spicy curry. I like spicy food, because I belong to the Indian State of Rajasthan, which is well known for its royal cuisine, which constitutes really hot and spicy food.
Mushroom Pepper Corn Masala!
Autumn is finally everywhere, and for me, this rainy & chilly weather asked for a cozy-comfy meal.
Growing up in India, and having Indian curries almost every day for dinners, sometimes, I really crave for those hot and spicy curries. As I belong to an Indian State, Rajasthan, which is well known for its royal cuisine, which constitutes really hot and spicy food.
My craving for hot curry is not my fault, its in my blood you can say 🙂
For me weekends are always best for cooking those long and time taking dishes. But as we all know, outcome is always worth the incredible effort we put in something.
Let’s talk about this Mushroom Pepper Corn Curry I cooked this weekend.
Few days back I brought some mushrooms and fresh bell peppers from grocery store. Bell pepper is hubby’s favorite, mushroom is mine, and my little baby girl is fond of corn kernels.
So I gave a thought to please everyone’s taste buds this weekend by making a combo of three of our favorite vegetables.
You may ask, how does it taste? Well, it’s hot, little bit sweet curry, and I am pretty sure you are going to love it as much as we did.
You must be wondering, how would these veggies taste in a curry? Believe me veggies are always amazing when they are coated in spicy, creamy, tomato curry sauce.
I also added some pepper powder just to make it a bit more hotter. However, you are free to play with the amount of spices according to your taste.
Now imagine, how would you feel when the weather is chilly, and hot curry is served to you with hot flatbreads. Awesome, right! Yes, hubby gave me the same cute expressions. The way he was licking his fingers and praising the curry, made me happy by hearing appreciation from him.
There is a saying in India that if you want to win a man’s heart, cook something nice for him, he will be all yours. And in my case it did work really well; what more I could ask for. 😉
Just have to say this curry is totally cozy-comfy and delicious.
Let’s learn to make Mushroom Pepper Corn Masala in easy to understand quick steps.
Heat oil in pan. Add cinnamon stick, and cumin seeds. When seeds start to splutter, add onion paste along with crushed ginger-garlic.
Saute for 4-5 minutes. Add chopped tomatoes, pepper powder, turmeric powder, curry powder, salt, and cumin powder.
Mix well and let them cook for 5-6 minutes, or until tomatoes are soft and mushy.
Now add diced mushroom, diced bell pepper, corn kernels, and sugar.
Mix well and let the vegetables cook for few minutes on medium heat. sprinkle some water if needed.
Don’t overcook the veggies, as we still want that crunchy texture of bell pepper.
Remove from heat, and garnish with coriander leaves. Mushroom Pepper Corn Masala is ready.
Some other delicious corn dishes you might also love to try are: corn chaat, bhutte ka kees, Pepper Corn Arugula Pizza with Sun-Dried Tomatoes, roasted corn, and corn pakora.
Recipe Card
Mushroom Pepper Corn Masala [Recipe]
★★★★★
(Rating: 5 from 62 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 30 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Sides | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 75 calories | 1 Serving |
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
INSTRUCTIONS:
Making Spiced Brown Rice With Corn:
- Wash Rice and soak them in water for 1 hour.
- Heat oil/ghee in a medium saucepan over medium heat.
- Once hot, add cumin seeds, bay leaf, cloves, peppercorns, and a pinch of asafetida.
- Sauté for a few seconds, and then add onions.
- Stir well and sauté 2 minutes. After that, add corn kernels.
- Mix everything well, and sauté for 5 minutes.
- Now add rice, black pepper powder, garam masala powder, salt, and mix well to combine. Bring it to a boil.
- 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.
- Remove from heat, let it cool for 5-8 minutes.
- Uncover and lightly fluff the rice with a fork before serving.
- Serve hot with any Curry or Dal.
NOTES:
- I used green bell pepper, but feel free to use red, yellow any other color for this mushroom pepper corn masala recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mushroom-pepper-corn-masala-recipe/