Mushroom Corn Masala

Mushroom Corn Masala
Cooking Time :30-45 mins
Servings :3-4
Level :Medium
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  • 150 gm corn seeds (makka) 
  •  250 gm mushroom
  • 1 capsicum (shimla  mirch) 
  • 3 onion (pyaj) 
  • 250 gm tomato (tamatar) 
  • 1 piece ginger (adrak) 
  • 2 green chilly (hari mirch) 
  • 1 tbsp chopped coriander (dhania) leaves (dhania patti) 
  • 1/2 lemon (nimbu) 
  • 1 garlic (lahsun) 
  • 1 Tsp red chilly powder (lal mirch) 
  • salt to taste
  • 1/2 Cup clarified butter (ghee)


  • Soak corn 3-4 hours or overnight and then strain. 
  • Boil them and then keep them aside. 
  • Cut mushroom into four pieces. 
  • Finely chop onions and cut ginger into thin long slices. 
  • Cut green chilies into 2 lengthwise. 
  • Cut tomato into small pieces and capsicum into cubes. 
  • Finely chop coriander (dhania). 
  • Grind garlic. 
  • Heat ghee in a pan and fry onion until it turns pink. 
  • Then fry garlic paste. 
  • Then add tomatoes and red chilly powder. 
  • When it is cooked properly then add mushroom and corn seeds. 
  • Add salt and simmer until mushrooms soften. 
  • Now add capsicum and lemon juice and fry for a minute and then remove it       from the flame. 
  • Garnish with ginger, green chilies and coriander (dhania).


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