Baby corn masala
Baby corn masala is a delicious side dish for roti or any Indian flatbread. You can adapt this recipe to add paneer, capsicum etc.
Servings: 3
Ingredients
- 12 Baby corn
- 1 Onions
- 2 Tomato
- ½ inch Ginger piece
- 2 cloves Garlic
- 2 Green chillies
- 1 tbsp Cashew paste
- ½ tsp Garam masala powder
- 1 tsp Red chilli powder
- ½ tsp coriander powder
- ¼ tsp Turmeric powder
- 2 tbsp Oil + ghee
- 1 tbsp Kasoori methi
- Coriander leaves - for garnishing
To temper
- 1 Biryani leaf
- 1 Cardamom
- inch Cinnamon
- 2 cloves
Instructions
- Cut baby corn to your desired shape and pressure cook for 3 whistles and keep aside.
- Fry the cubed onions, ginger, garlic in a tsp of ghee/oil and grind it along with tomatoes.
- Heat the kadai with oil, ghee and add the tempering items followed by the above ground paste.
- Add turmeric, garam masala powder, red chilli powder, kasoori methi and salt, mix well.
- Fry it in medium flame for 5-8 minutes or till the oil leaves the sides of the kadai. (can stir it occasionally, but take care not to burn.)
- Meanwhile grind cashew to a smooth paste and add it and fry till oil separates(2 mins).Add the cooked baby corn.
- Add water/ milk, little by little to make it to a gravy and heat in medium low flame. No high flame as there are chances of curdling of milk.
- Garnish with chopped coriander leaves.
Notes
- I grind some extra cashews to make it a paste and store for the weeks use in fridge or keep in freezer if not using immediately.
- If grinding just 5 cashews for the recipe, use water enough to grind the cashews smooth. Or you can also saute along the onion and grind along together.
- Make it baby corn paneer masala : Immerse paneer cubes in hot water and just the moment you are going to add, drain the water and add it to the masala. Add paneer just 1 minute before you put off the stove. Do not boil after u add paneer for more time, just heat it for a minute.