Baby Corn Masala

There are plenty of dishes that can be made from baby corn and this time I made this simple and easy baby corn masala. We loved this dish and I'm sure you will too!

BABY CORN MASALA
Preparation time 10 mins | Cooking time 15 mins | Serves 2

Ingredients

• Baby corn - 13 to 15
• Onion - 2 medium
• Ginger garlic paste - 2 tsp
• Tomato - 2 medium (make a paste)
• Turmeric powder - 1/4 tsp
• Garam Masala powder - 1 tsp
• Coriander powder - 1 tsp
• Fresh cream - 2 tbsp
• Water - 1/2 cup
• Peas - 1/3 cup
• Coriander leaves - 2 tbsp, chopped
• Salt - to taste

To Temper

• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Green chilli - 2

Method

1. Cut the baby corn into two and set aside. Make a puree of the tomato and set aside.

2. In a pan, add oil. Once the oil heats up, add the cumin seeds and slit green chilli.

3. When the cumin seeds splutter, add the chopped onions and salt. Saute till the onions turn translucent.

4. Add the ginger garlic paste and saute till the raw smell of ginger and garlic leaves.

5. Now add the tomato puree and cook for a couple of minutes.

6. Add the turmeric powder, coriander powder, garam masala powder and mix well. Cook for a couple of minutes.

7. Add the fresh cream and mix well.

8. Now add the chopped baby corn and mix well with the masala. Add the green peas too (I forgot to add at this stage)

9. Add 1/2 cup of water, cover the pan and cook until the corn and peas are done.

10. Add the chopped coriander leaves, mix well, check for salt and switch off.

Notes

1. You can skip the cream if you want a low fat gravy. I wanted to make the dish rich hence added the cream.

2. You can pressure cook the corn and peas and add it to the gravy. This will reduce the cooking time in the pan.

3. You can adjust the consistency of the masala. If you want more gravy, add a little more water.

Until next time,

Share this post if you found it useful!

Tweet