Baby Corn Butter Masala (Step by Step Pics) ~ Chapathi Sides

Son - "Amma, Do you have common sense?"
Amma - " Yes,my dear..Don't you think so?"
Son- Then spell it...
(He expected amma will say C-O- M-M-O- N  S-E-N-S-E   and so was hiding with a smile )
Amma(after thinking for a while) - I -T 
Son - Oh no !! Amma I asked COMMON SENSE spelling... though he knows the truth that amma was right !! :D

So goes today's generation and am quite happy to be surrounded with mine, they make me think a little wierd,out of box I feel. Atleast I don't feel left out to match their generation now but  may be a little later that may happen too..
Today's post is a simple and delicious masala- Baby Corn butter masala which doesn't need any explaination and the name says it all. This is a very tasty side dish that can be served with naan or chapathis. This is similar in preparing butter chicken or paneer butter masala. Baby corn takes much lesser time to cook and so gets ready faster too. The cut corn sauteed in butter imaparts a unique flavor and so does the ground masala with cashew paste, onion and tomatoes. It has a mild spicy, tangy and sweet flavors that makes it perfect to pair with naan. Do try it out !!

Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 4

Ingredients
baby corn 20
kasuri methi 2 tsp
salt to taste 
oil 2tbsp
butter 1tbsp
sugar a good pinch

for masala
onion 2 medium sized fine chopped
tomato 1 large
ginger-garlic paste /crushed 2 tsp
chilli powder 1 tsp
garam masala 1/2 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
cashews 10-12

Method

• Wash the baby corns under running water and snap the base end,very lightly to remove the hard end. Then slice the baby corn in roundels or cut vertically. I cut it in vertical and then cut in two.
• Soak the cashews in warm water for half an hour.
• Heat 2 tbsp oil in a pan and add the ginger-garlic paste. Saute until raw smell disappears, add the onions and saute until the onions turn slightly caramelized or light brown.
• Then add the spice powders listed on low flame. Saute until the raw smell disappears.
• Slide in the tomatoes and cook till softened. Switch off flame and leave to cool.

• Transfer the contents in the mixer jar and add the cashews. Grind until smooth by adding little water.
• Heat the same pan and add the 1tbsp butter,the sliced baby corns. Add a dash of salt and saute for a minute until slightly toasted.
• To this,add the ground mix and a cup of water, add salt as per tastes. Simmer the masala on low flame for 5 minutes by covering with a lid else the masala splashes out( the cooking time of baby corn depends on how crunchy you want them to be,I love a slight crunch even after cooking but if you love it little more cooked then add 1/4 water and cook till done).

• The gravy slightly thickens by now and the baby corns gets cooked. Finally garnish the masala with kasuri methi.
• Leave covered for 2 minutes,mix and serve with chapathis / naan. Add in tablespoon of cream if you wish to make it more creamier( I haven't used that).

NOTES
* You can saute the corn in oil too but butter imparts a special flavor.
* Use kashmiri chilli powder for best results.


You may also like a few more butter masala dishes listed below-
* Butter Chicken
* Mushroom Butter Masala
* Paneer Lababdar
* Butter naan

Enjoy :)