Baby Corn Masala
Baby corn in a rich and creamy onion-tomato-spices gravy
Ingredients
- 15- 20 baby corn
- 1 tbsp oil
- 1 tsp cumin seeds / jeera
- ¼ turmeric powder
- ½ tsp coriander powder
- ½ tsp red chilly powder
- ½ tsp garam masala
- 1 tbsp kasuri methi / dried fenugreek leaves
- ¼ cup milk
- 1 tbsp fresh cream optional
- Salt to taste
To grind
- 2 tsp oil
- 1 big onion chopped
- 2 tsp ginger-garlic paste
- 2 big tomato chopped
- ½ tbsp tomato paste
- ¼ cup chopped red capsicum
- 4-5 cashews
Instructions
- In a sauce pan add water, little salt and bring to boil. Add the baby corn and cook over medium heat until it becomes soft, about 5-8 minutes.
- Drain the water and wash in cold water. Trim the ends and cut into 1-inch long pieces. Set aside.
- In a kadai, heat 2 tsp oil and add onion. Fry till onion turns translucent. Then add ginger-garlic paste and fry for 2 minutes.
- Add capsicum, tomato and fry till the tomatoes have softened. Cool and grind with cashews to a smooth paste.
- In the same kadai, heat 1 tbsp oil and add cumin seeds. When it sizzles add the ground paste and cook covered in medium heat for 8-10 minutes, stirring occasionally.
- Add turmeric powder, coriander powder, red chilly powder, garam masala, kasuri methi and fry for 2-3 minutes.
- Add the baby corn, salt and mix. Cover and cook for 2-3 minutes. Then add milk, cream and simmer for another 2-3 minutes.
Notes
- Instead of cashews, you can use almonds or melon seeds.
- If you don't have tomato paste, use 3 medium tomatoes instead 2 big tomatoes.
- If the gravy is too thick, add little warm water or more milk.
- Do not over cook the baby corn, it should be just tender and retain some of the crunch.