Restaurant style baby corn curry recipe
Garam Masala / Chana Masala
kasoori methi /dry fenugreek leaves
Cumin Seeds Jeera
Bay leaf / Tej patta
To Saute and grind
1 Big Onion
2 medium size Tomatoes
2 medium Tomatoes
Pressure cook babycorn and green peas for 1 whistle on medium flame . Drain the water and keep it aside to use it later .
Meanwhile , Soak cashew in warm water for 5-10 mins. Later grind cashews with curd to a smooth creamy paste, set aside.
Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turns little mushy.
Cool down and grind it a fine paste.
Next cut babycorn into small pieces as shown in pic. Vertical first and then horizontal cut . or you can cut to round slices too .
Chop capsicum .Heat little butter in a pan / kadai . Saute for 2-3 mins and keep aside.
To the same pan / kadai add some butter + oil mix . Add cumin seeds and bay leaf. Let cumin seeds splutter. Add onion and saute till slightly browned.
Next add the onion - tomato paste and saute well for about 4-5 mins or till raw smell goes and color changes.
Then add haldi,garam masala /channa masala,red chilli powder,kasoori methi , sugar and salt. Add water as required to bring it to running consistency. Let it boil for 1-2 mins.
Add the cashew paste and give a quick stir.
Add cooked peas , chopped corn and sauted capsicum . Add reserved water kept aside. Mix everything well and cook on low flame for 5mins. Let the veggies take in all the flavours.
Finally add coriander leaves and switch it off.
Serve hot Baby Corn Masala with Jeera rice / phulka / naan /poori/ any other roti.
If you don't have fresh or frozen peas, you can soak dried peas overnight and later use.
If you want you can add cooked diced potato or roasted paneer cubes too.
For extra flavor if you want you can use little dhania and jeera powder. I normally use MDH / Everest brand garam masala n chole masala.
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