### TranslatedIngredients: 2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1/2 teaspoon Cumin seeds (Jeera),1 Cardamom (Elaichi) Pods/Seeds,1/2 teaspoon Whole Black Peppercorns,8 Whole cashews,2 teaspoons Poppy seeds,1 teaspoon Sunflower Oil,400 grams Button mushrooms,Salt - to taste,1 tablespoon Ghee,2 Onions - cut into quarters,1 inch Ginger,4 cloves Garlic,8 Whole cashews,2 teaspoons Poppy seeds,1/4 cup Fresh cream,3/4 cup Milk,Salt - to taste,Whole Black Pepper Corns - crushed forr garnish ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mushroom Baby Corn Kaalimirri Recipe, we will first make the fresh masala. To make the masala Heat a skillet on medium - low flame and dry roast the cloves, cinnamon, cardamom, cumin seeds, peppercorns, cashew nuts  and poppy seeds for about 3-4 minutes. Once well roasted, turn off the flame, and allow it to cool. Transfer to a mixer jar and grind to a smooth paste using a few spoons of milk. Transfer to a bowl and set aside. To cook the mushrooms Heat oil in a skillet on medium flame, to this add the quartered mushrooms, sprinkle some salt and saute for about 10 minutes, until the mushrooms are well cooked. Turn off the flame, transfer to a bowl and set aside. To cook the babycorn In a pressure cooker, add the baby corn with some salt and about 1/4 cup of water and pressure cook for 2 whistles. Turn off the flame and allow the pressure to release naturally. To make the Kaalimirri GravyMake a paste of the ginger, garlic and onions and keep aside.Heat a kadai with ghee on medium flame, to this add the ginger garlic onion paste, and saute on low heat for about 3 to 4 minutes until the raw smell goes away.Once the onions have cooked through, add the freshly ground masala paste and cook for another 2 minutes. The fresh masala will help the raw smell from the onions to get blended with the masala and come well together.Now add the sauteed mushrooms, boiled baby corn, cream, milk and salt and give it a good mix. Allow this Mushroom Babycorn Kaalimirri to simmer and come to a brisk boil. Check the salt and spices and adjust according to taste.Turn off the flame transfer the Mushroom Baby Corn Kaalimirri to a serving bowl and serve hot.Serve Mushroom Baby Corn Kaalimirri Recipe along with Whole Wheat Naan Recipe and Layered Vegetable Tricolor Biryani Recipe and Mint And Pomegranate Raita Recipe for a complete meal. 