Corn Malai Mushroom is a simple yet sumptuous dish that combines the earthy flavours of mushrooms with the sweetness of corn, all enveloped in a creamy, subtly spiced gravy. Topped with crispy popcorn for a playful crunch, this recipe offers an interesting twist to a classic combination. Quick to prepare, it makes a satisfying vegetarian meal.
Sunrise tip: Partially frying the mushrooms before adding them to the gravy helps retain their texture and prevent them from getting soggy.
Time: 5 minutes
Clean the whole mushrooms thoroughly. Season with salt, white pepper powder, and a dash of lemon juice. Heat oil in a pan, add the mushrooms, and fry until partially cooked (about 4-5 minutes). Remove and set aside.
Time: 10 minutes
In a pot, boil water and add the sweet corn kernels. Cook until tender. Drain the water and set the boiled corn aside.
Time: 5 minutes
If using homemade popcorn, heat a little oil in a deep pot. Add corn kernels, cover with a lid, and let them pop. Once the popping slows down, remove from heat and set aside.
Time: 10 minutes
Heat refined oil and butter in a large pan. Add onion paste, garlic paste, white pepper powder, oregano, lemon juice, and salt. Sauté on medium heat for 3-4 minutes. Add a splash of water to allow the masalas to cook for another 2 minutes. Stir in Sunrise Kali Mirch Powder, Sunrise Dhania Powder, and Sunrise Jeera Powder. Sauté well for 1 minute.
Time: 5 minutes
Add the fried mushrooms to the gravy. Sauté for 2 minutes. Then add the boiled sweet corn and sauté for another 2 minutes.
Time: 5 minutes
Pour in the fresh cream and mix well. Add a pinch of sugar and adjust salt if needed. Cook for 2-3 minutes until everything is well combined. Turn off the heat.
Time: 1 minute
Sprinkle fresh coriander leaves over the Corn Malai Mushroom. Top with popcorn just before serving. Serve hot with roti, naan, or rice.
Side Dish: Jeera rice, Garlic naan
Accompaniment: Green salad, Papadums