BABY CORN MASALA/SIDE DISH FOR ROTI

BABY CORN COOKED IN RICH TOMATO GRAVY.

Last week when we all went to a North Indian restaurant  for lunch we ordered a Baby Corn Masala which we have never tried before in that place. We all liked it very much and we went for veggies shopping and my daughter picked the cute baby corns in the vegetable section and asked me to make a masala with that.

I tried to recreate the same taste but i almost it was like that(my daughter said) and we had a great dinner with rotis and a salad(recipe coming soon)

INGREDIENTS:

BABY CORN	2 PACKETS(15 NO. APPROX)
ONIONS	2 NO AND 1 NO FOR GARNISHING
CAPSICUM	1/2 NO
TOMATO	2 BIG RIPED
CASHEW NUTS	5-7 NO.(OPTIONAL)
REDCHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEED POWDER	1/4 TSP
KASOORI METHI	1/4 TSP
TOMATO SAUCE	1/4 TSP
GARAM MASALA/KITCHEN KING MASALA	A GENEROUS PINCH
CUMIN SEEDS	A PINCH
MILK	1/2 CUP
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
OIL	2 TBLSP

 

METHOD:

• Wash the Baby corn and cut them into big pieces .

• Roughly chop the 2 onions and saute them in a kadai(add a few drops of oil) till it turns into a nice brown colur.

• Roughly chop the tomatoes and the capsicum into cubes.

 

• In a pan cook the baby corn till it becomes soft.
• It took 10 minutes for me to get them cooked.
• Add a pinch of turmeric and little salt while cooking.

• When it is done, drain the excess water and keep the corns aside.

• In a mixer jar, add the sauted onions, tomatoes, redchilli powder,coriander powder,cumin seed powder,tomato sauce , kasoorimethi, cashew nuts(if adding and i didnt add) into a smooth paste.

• In a kadai add the oil and saute the capsicum and cubed onion for a minute.
• Keep it aside.

• In the same oil throw in the cumin seeds and add the ground masala.
• Saute them in a low flame for 5 mins.

• Add the cooked Baby corns and the milk to the gravy.

• Now add the capsicum and onions to this.
• Put off the flame.

• Serve it hot with Roti/ Naan.
• It tasted even so yum with Peas pulao also.

Tomatoes can be replaced by 1/2 cup of store bought tomato puree.

I used the Everest Kitchen King Masala and it gave a wonderful flavour to the curry