Include in Print View:

Baby corn masala

Delicious & easy curry
Servings: 4
Description
Delicious & easy curry
Ingredients
  • Baby corns – 12 to 15 OR paneer – 200 gms
  • Carrot - 1 medium OR paneer – 100 gms – both optional
  • Vegetable oil – 2-3 tbsp
  • Cumin seeds (jeera – ½ tsp)
  • Shallots (sambhar onion – ½ cup peeled OR 1 medium to big onion, cut into cubes)
  • Tomatoes – 3 (medium)
  • Garam masala/ kitchen king masala – ½ tsp – optional
  • Kasuri methi – 1 tsp - optional
    • For masala paste
  • Onions – 2 (medium)
  • Garlic – 5 to 7 cloves
  • Mint leaves (pudina – 1 tbsp (heaped))
  • Coriander leaves (cilantro – 1 to 2 tbsp)
  • Green chillies – 1 to 3 (depend on spiciness desired)
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Cashew – 10 whole OR 2-3 tbsp broken
  • Garam masala powder – ½ tsp
  • Rock salt – 1 tbsp
  • Sugar – ½ tsp
Instructions
  1. 1
    Wash baby corns. Cut carrots into fingers. Pressure cook baby corn and carrots if adding with enough water upto 1-2 whistles or until cooked. Do not drain the stock/ water.
  2. 2
    May shallow fry paneer cubes in 2 to 3 tsps oil if desired.
  3. 3
    Peel shallots and keep whole OR peel and cube one onion.
  4. 4
    Grind together ingredients for paste with little water to a thick and smooth paste.
  5. 5
    Chop tomatoes, may deseed if desired. Then grind to a puree.
  6. 6
    Heat oil and add jeers, let sizzle. Add the shallots/ cubed onion and fry till nice & golden.
  7. 7
    Add the masala paste and stir constantly on low flame (as it may splutter a bit)till pleasant aroma emits, about 3 to 5 mins.
  8. 8
    Add the tomato paste and stir for few mins, about 2 to 4 mins. Cover with lid partially if splutters, stirring frequently in between.
  9. 9
    Add the cooked baby corn, carrots or paneer cubes, some water or the stock. Cook till gravy becomes thick.
  10. 10
    Taste and adjust salt, sugar, chilli powder. Add kasuri methi if adding. May sprinkle kitchen king masala or garam masala in the end. Simmer for 1 to 2 mins.
  11. 11
    Serve hot with chapathis, puris, paranthas, pudina paratha, tandoori rotis.
Note
For dinner parties you could reheat the curry and give a tadka of butter and kashmiri chilli powder just for the color. Garnish with coriander leaves.
To reduce heat from chillies, deseed green chillies before grinding them. That way you have the flavour of chillies with much less heat.
You can make this curry with only paneer too or a combination of paneer and carrots even.
Read it online: https://prathiruchi.com/recipe/baby-corn-masala/
Baby corn Masala
Include in Print View:

Baby corn Masala

Baby corn in a creamy white gravy.
Servings: 4
Description
Baby corn in a creamy white gravy.
Ingredients
  • 1/2 to 3/4 cup sliced baby corn
  • 1-2 tbsp oil
  • 2 medium sized onions (finely chopped)
  • 1 tsp kasuri methi
  • Salt to taste
    • For paste
  • 2 tsp saunf (fennel seeds)
  • 3/4 inch piece ginger (peeled)
  • 4 to 5 cloves peeled garlic
  • 1 clove
  • 2-3 green chillies
  • 3-4 tbsp cashew
  • 1 tbsp coriander powder
    • For garnish
  • coriander leaves
  • fried green chillies
    • To serve
  • roti (naan, parathas)
Instructions
  1. 1
    Cook the sliced baby corns in sufficient water till almost done. Drain and set aside.
  2. 2
    Grind paste ingredients with required water till smooth.
  3. 3
    In a pan heat the oil and fry onions till transparent or till pink. Add the paste and fry for 2-3 mins till raw smell goes.
  4. 4
    Add the cooked baby corns, salt and little water enough to get the consistency you desire. Mix well and cook for few mins till the baby corns are cooked and gravy is ready.
  5. 5
    Crush the kasuri methi lightly add sprinkle over the gravy, mix. Simmer 1-2 mins.
Read it online: https://prathiruchi.com/?post_type=recipe&p=5227