3 February, 2018
BABY CORN CURRY/MASALA
I just did it in the same way as we do paneer do pyaza, instead of paneer I have used baby corn, so wanted to name it as baby corn do pyaza but it didn’t sound interesting. Very easy, quick curry which is also healthy in terms of usage of oil/ghee. Today I made it to pair with aloo bhatura.
Please click here for ⇒ aloo bhatura recipe
Ingredients :
- Baby corn – 10 to 12
- Oil – 1/2 tsp
- Ghee – 1/2 tsp
- Onion – 1 big
- Tomato – 2 big
- Cloves – 2 nos., (adjust)
- Cinnamon stick – 1 inch piece
- Green chillies – 2 (adjust)
- Ginger paste – 1 tbsp
- Curry leaves – 1 tbsp
- Cashew nuts – 10 to 12
- Red chilli powder – 1/4 tsp
- Turmeric powder – 1 tsp
- Black pepper corn – 1/4 tsp
- Cumin powder – 1 tsp
- Jaggery/cane sugar/sugar – 1/2 tbsp (I use jaggery)
- Salt to taste
- water as needed
- Coriander leaves – to sprinkle on the curry
PROCEDURE :
- Rinse well and cut baby corn into long pieces, chop tomatoes and chop half of the onion and dice the remaining half
- Cook cut baby corn in water by adding salt
- Heat oil in a pan add in cloves, cinnamon, black pepper, ginger, green chillies, curry leaves, cashew nuts and chopped onion and saute everything well till onions are soft
- Now add in salt, red chilli powder, turmeric powder and cumin powder, mix well, remove from the fire and allow it to cool and then grind into a fine paste using little water
- Mean while heat ghee in the same pan, add in diced onion and saute til transparent, add salt, now add in cooked baby corn and ground paste
- Combine and boil everything a little by adding sugar/cane sugar/jaggery and the curry is ready
- Sprinkle coriander leaves and serve
