Mushroom Corn Masala

Mushroom Makai (Mushroom Corn Masala) is an exciting recipe to wow your guests during this festive season. Instead of offering the usual “Paneer Tikka Masala”, why not incorporate a new element in the

Diwali feast with this mouth watering, spicy dish that uses mushrooms as its base ingredient.
This also makes for very nutritious meal as mushrooms fall in the healthy food category. They are low in calories and are a great source of protein, fiber, vitamin C, vitamin B, calcium and many other minerals.

So, you won’t have to worry about piling on the pounds while stuffing yourself with this lip smacking delight!

  • 250 gm mushroom
  • 150 gm corn seeds (makka)
  • 1 capsicum (shimla mirch)
  • 3 onion (pyaj)
  • 250 gm tomato (tamatar)
  • 1 piece ginger (adrak)
  • 2 green chilly (hari mirch)
  • 1 tbsp coriander 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 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.
  • 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, 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.

Mushroom Corn Masala is best enjoyed piping hot with a couple of garlic naans (Indian flatbread). You’ll

be licking your fingers with pleasure!


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