Mushroom-Baby corn Korma

Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.

Ingredients:

1. 15 Button mushrooms,cut into half
2. 15 baby corns/cut diagonally or into roundels 
3. 2 tbsp butter
4. 1tsp oil
5. Salt to taste

For the Masala:

1. 3 green cardamom
2. 1 stick cinnamon
3. 4-5 cloves
4. 3 tbsp grated coconut
5. 2 tsp poppy seed 
6. 2 tbsp thick curd

For the main dish:

1. 2 bay leaves
2. 3 onions ( chopped)
3. 3 tomatoes ( chopped)
4. 1 tbsp Ginger-garlic paste 
5. 2tbsp Ghee/clarified butter
6. 1tsp Ginger ( chopped)
7. 3tsp Kashmiri chilly powder
8. 1/2tsp Turmeric powder
9. 2tsp Garam masala
10. 2tbsp raisins
11. 10 cashew nuts
12. 1 Green chillies (chopped)
13. 2tsp Kasoori methi/dry fenugreek leaves

For garnishing:

Freshly chopped coriander leaves and fresh cream

Method:

1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
3. Grind all the masala ingredients to a smooth paste with very little water.
4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
5. Add ground masala and saute well for a couple of minutes.
6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan