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Baby corn makes a tasty and delicious preparation, especially when making curries for chapathis. This is one such preparation that needs no intro, as it is similar to baby corn butter masala but uses more spices. Cashew and khus khus ground together along with sautéed masala adds the richness to the gravy. Try this out and enjoy !!
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Author ~ Julie
Serves ~ 3-4
Ingredients
baby corn 250 g
onion 1 medium-sized, chopped
tomato 1 medium-sized, chopped
ginger 1/2' piece
garlic 2 cloves
cashews 10-12
poppy seeds(khus khus) 1/2 tsp
turmeric powder 1/4 tsp
fennel powder 1/4 tsp
garam masala 1/2 tsp
coriander powder, 1 tsp
hot chilli powder 1/2 tsp
cumin powder 1/4 tsp
veg oil 2tbsp + 2 tbsp
coriander leaves 2 tbsp
sugar a pinch
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Method
- Clean the baby corn and cut thick slices.Keep aside.
- Soak the cashews and khus khus in water for 20 minutes.
- Heat a pan, add 2tbsp oil. Add the chopped onion, add chopped ginger, chopped garlic.
- Add turmeric powder, cumin powder, fennel powder, garam masala, coriander powder, hot chilli powder. Sauté on low flame.
- Add chopped tomato and add salt. Cook till the tomatoes are mushy. Switch off flame.
- Cool the mix lightly and transfer to a blender jar. Add the soaked cashews, khus khus and grind to a smooth paste.
- Heat a pressure cooker and add 2tbsp oil. Add the chopped baby corn. Sauté on high for 3 minutes until slightly wilted.
- Add the ground paste, add a cup of water. Adjust salt, add a pinch of sugar.
- Close the cooker and coo for three whistles. Switch off and wait till the pressure is released.
- Open the lid, and you can see oil floating on the surface of a well cooked masala. Garnish with some coriander leaves. Mix and enjoy with chapathis, phulkas.
NOTES
* You can use the same gravy and add paneer or cauliflower instead of baby corn.
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