Mushroom, corn & cilantro salad (Indian)

We had this the other night with dinner and it was very good.  Indian is one cuisine where I can be quite picky, but there are some flavors and combos that I really like.  I find that a lot of the time when I order out for Indian food it can be too heavy, but when I make it myself I can control the preparation and cook it how I like it.  When I made this I was craving corn and I happened to have mushrooms and tomatoes in the fridge, so this is what happened…

Mushroom, Corn & Cilantro Salad (Indian)

Ingredients

• 1 can of corn (12 oz), drained and rinsed
• 1 large tomato, chopped
• ~8 ounces buttom mushrooms (1 container), chopped in halves
• <1 tablespoon sesame oil
• 2 garlic cloves, chopped
• 1 medium onion (yellow or white), chopped – should be about 3/4 cup
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• dash of garlic powder
• 1 teaspoon chili powder
• dash of chili flakes, if you’re feeling spicy
• 1-2 tablespoons lemon juice
• ~3/4 cup chopped cilantro (I used more because I love it so)
• more salt, to taste

Directions

1. Heat the oil in a wok over medium-high heat.  Add the garlic cloves and onion.  Saute for 1-2 minutes.  Add the spices (cinnamon, garlic powder, chili powder, chili flakes and saute some more (another 1-2 minutes).



2. Add the corn (drained!) and tomato, and cook for another 2-3 minutes.  Add the mushrooms and cook for another 2-3 minutes (or longer if you like your mushrooms softer).  Add the lemon juice and remove from heat.
3. Add more salt, if needed, and the cilantro.  Toss to distribute.

Serve as a side.  I think it’s best served hot, but it’s good chilled too – I ate the leftovers right from the tupperware.  You could even add some cubed firm tofu for some protein and serve it as the main dish.  Enjoy!