Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 2-3 Servings
Ingredients
250 Grams Baby Corn, cut into 1 1/2-inch pieces
1 Medium Sized Onion, finely chopped
2 Medium Sized Tomatoes, chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Gingergarlic Paste
1/4 Tspn Garam Masala Powder
1/2 Tspn Chaat Masala (optional)
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Kasuri Methi3 Tblspn Fresh Cream or 10 Cashews(soaked in 1/4 cup warm milk for 20 minutes)
1 Tblspn Cilantro Leaves(Kothmir), chopped
1 Tblspn Mint Leaves(Pudina)
2 Tblspn Butter/Oil
1/2 Cup Water
Directions
- Wash chopped baby corn under running water & drain.
- Heat 1 tablespoon butter in a pan on a medium flame, add chopped onion & fry until it turns translucent.
- Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, garam masala powder, coriander powder, chaat masala & saute for a minute.
- Now add chopped tomatoes, cilantro leaves, mint leaves & saute until tomato turns soft & mushy. Turn off the flame & let it cool at room temperature.
- Transfer the onion tomato mixture into a mixie jar & grind it to a smooth paste. Keep it aside.
- Heat remaining butter in the same pan on medium-low flame, add chopped baby corn & cover with a lid. Cook for 8-10 minutes or until they are cooked completely by stirring occasionally.
- Add onion tomato puree, half cup water & bring it to a boil or cook until desired consistency of the gravy. Stir occasionally in between.
- Now add fresh cream or cashew paste (grind soaked cashews with milk into a smooth paste), kasuri methi & mix well.
- Cook for 2 minutes & turn off the flame. Transfer to a serving bowl.
- Serve hot with naan, kulcha or tandoori roti.
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