Baby Corn Gravy
A creamy baby corn masala made in the classic north indian style.
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 50min |
|
|
Ingredients
- 250gms baby corn
- 1medium size tej patta
- 1tbsp coriander powder
- 1/2tbsp red chili powder
- 1/4tbsp Turmeric powder
- 1/4tbsp Garam masala powder
- 3/4tbsp kasuri methi, crushed
- 2cups Water
- 3tbsp Oil
- salt as required
- few coriander leaves
grind to paste
- 1medium size onion
- 3medium size tomatoes
- 4 garlic
- 3/4inch Ginger
- 1 green chilli
- 1 black cardamom
- 1inch cinnamon
- 2 green cardamom
- 2 Cloves
- 1strand mace
- 1/4cup cashews chopped
- 2tbsp magaz
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
