Two magical words. Buttery. Curry. Mmmmm…that’s right, beautiful combination of vegetables are married together with a buttery sauce to make an absolutely delicious dish. Spoon it with hot rice or mop it up with naan, you’ll be hit with the buttery deliciousness of the curry.
There is very minimal use of spice powders in the recipe as I have left the flavour heavy lifting with the Makhani Sauce, The sauce makes the base of the curry and bring together the vegetables and the spices.
- Button mushrooms – 250 g.
- Baby corn – 125 g, sliced lengthwise
- Onion – 40g, cut into big squares
- Capsicum – 75 g, cut into big squares
- Makhani sauce – 3 tblspns (recipe here)
- Ginger garlic – 1 tspn.
- Butter– 1½ tblspn.
- Chopped coriander – 1 tbsp.
- Turmeric powder – ¼ tspn.
- Red chilli powder – 2 tspn.
- Salt – To taste
- Prep Note: Clean the mushrooms and optionally chop them. The one’s I bought were tiny and bite-sized and didn’t chop them.
- Heat butter or ghee in a pan.
- Add ginger garlic paste and let it cook for 2 minutes.
- Toss in onions and cook until it turns pink.
- Add capsicum and baby corn. Mix the vegetables well.
- While the veggies cook, add the Makhani Sauce, spice powders and salt.
- Cook the veggies in the sauce in low flame for 5 to 7 minutes till the veggies are cooked.
- What we are aiming for is to keep the crunch in the vegetables. Avoid overcooking them as it may turn mushy.
- Once done, transfer curry to a bowl and serve hot with rice or breads of your choice.
- I have used red capsicum, use any you like/ have access to.
- I haven’t used a lot of spice powders in the recipe because the Makhani Sauce is adequately spiced and flavoured.
- To make the curry, creamier, you could add cream or coconut milk and cook it for a bit longer to thicken it.
- Kasoori methi (dried fenugreek leaves) add a nice touch of flavour to the curry. Didn’t have it in hand and haven’t added it in the curry.
- Add or omit vegetables to suit your needs.