Makki-Khumb Masala

Name: Makki-Khumb Masala
Prep time: 6 h
Cook time: 20 min
Total time: 6 h 20 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 10 g/2 tsp Red Chilli powder; 25 g/4 tsp Garlic paste; 450 g/1 lb Tomatoes; 450 g/1 lb Mushroom (fresh); 150 g/¾ cup Ghee; 250 g/9 Corn; 200 g/1¼ cups Onions; 30 g/3 Tbs Ginger; 25 g/4 tsp Ginger paste; 30 g/1 Capsicum; 10 g/2 tsp Garam Masala; 4 Green Chillies; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
7 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A colourful maize and mushroom combination cooked with fresh herbs. In a significant departure from traditional kadhai cooking, this vegetarian delicacy—another chef’s original—is prepared without pounded spices and fenugreek.

Ingredients

250 g/9 Corn
450 g/1 lb

Asia
India
Main course
Gluten-free
Vegetarian

Method

Preparation

THE CORN: Soak the niblets in a pan full of water for 3-4 hours. Then boil until tender. If canned niblets are available, drain the brine and pat dry.

THE MUSHROOM: Slice off earthy base of the stalk and wash just prior to cooking.

THE VEGETABLES: Peel, wash and chop onions. Scrape, wash and chop ginger. Remove stems, wash, slit,

Part of

Handi, Kadhai & Tawa with Aravind Saraswat

Kadhai

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