Recipes
Baby Corn Masala Recipe
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| Prep Time | 10 min |
| Cook Time | 50 min |
| Servings |
people
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Ingredients
- 250 gms baby corn
- 1 medium size tej patta
- 1 tbsp coriander powder
- 1/2 tbsp red chili powder
- 1/4 tbsp Turmeric powder
- 1/4 tbsp Garam masala powder
- 3/4 tbsp kasuri methi, crushed
- 2 cups Water
- 3 tbsp Oil
- salt as required
- few coriander leaves
grind to paste
- 1 medium size onion
- 3 medium size tomatoes
- 4 garlic
- 3/4 inch Ginger
- 1 green chilli
- 1 black cardamom
- 1 inch cinnamon
- 2 green cardamom
- 2 Cloves
- 1 strand mace
- 1/4 cup cashews chopped
- 2 tbsp magaz
Ingredients
grind to paste
|
Rate this recipe!
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Instructions
- rinse the baby corn first.
- slice the base thinly.
- then chop the baby corn either diagonally, vertically or into 1 inch slices.
- take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.
- add little water and make a smooth paste.
- don't add too much water as then the masala splutters while frying.
- heat oil in a pan or kadai.
- add bay leaf and fry till fragrant for 7-8 seconds.
- add the masala paste.
- saute and keep on stirring the masala paste.
- after 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.
- stir well.
- continue to saute, stirring quite often till the oil separates from the masala.
- the masala has to really sauted very well.
- this takes approx 20-25 minutes on a low to medium flame.
- next add water and baby corns.
- bring to a boil and then simmer for 12-15 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
- lastly add crushed kasuri methi and salt.
- stir and check the taste.
- add more salt, red chilli powder or garam masala powder if required.
- serve the baby corn masala curry hot with some naan, rotis or jeera rice.
Recipe Notes
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