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)
- 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
- 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).
- 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.
- 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!