Corn-Mushroom Curry

Ingredients

• 1 cup corn kernels, fresh, frozen or canned
  
• 1 cup button mushrooms, sliced
• 2 cups onion, finely chopped
• 2 cups tomatoes, cut into small cubes
• 1/2 cup green bell-peppers, cut into small cubes (optional)
• 1/2 cup red bell-peppers, cut into small cubes (optional)
• 1/2 cup yellow bell-peppers (optional)
• 1 tbsp cilantro (coriander leaves), chopped
• Salt to taste

For Seasoning

• 4-5 tsp vegetable oil
• 2 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf) (optional)
• 1 tbsp ginger-garlic paste (or just ginger paste)
• 2 tsp coriander powder (dhania)
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 1-2 cloves
• 1 small piece cinnamon
• 1 cardamom pod

Preparation

1. Heat 4-5 tsp oil in a wide pan. Reduce the heat to medium and add the cumin and fennel and fry until golden.
   
   
2. Add cardamom, cloves, and cinnamon and fry for few seconds until aromatic.
   
   
3. Then add the ginger-garlic paste and onions and saute until lightly browned.
   
   
4. Add the garam masala, turmeric, red chilli and dhania powders and saute for a few seconds until the raw flavor is gone.
   
   
5. Add the tomatoes and salt and saute for 1 more minute.
   
   
6. Add the bell-peppers and saute for a couple of minutes.
   
   
7. Add the corn and mushroom and saute for 1 minute.
   
   
8. Add 1 cup water and cilantro. Cover and cook on medium heat for 4-5 minutes until the veggies are tender.
   
   
9. Remove the corn-mushroom curry from heat.
   
   
10. Serve the corn-mushroom curry with plain basmati rice or roti.

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