Baby Corn Masala

Baby corn masala – Crispy baby corns in a spicy tomato onion gravy. This is really a hit in our home. All loving the same dish happens rarely.

Ingredients

• 250 g baby corn cut diagonally or vertically into 1 inch length
• Salt to taste
• 1.5 cup water

Ingredients to be ground to paste

• 1 medium size onion roughly chopped
• 3 medium size tomatoes roughly chopped
• 2 garlic cloves
• 1 inch ginger
• 1 green chilli
• 1 inch cinnamon
• 2 green cardomoms
• 2 cloves
• 8 cashews soaked in warm water for 15 minutes

Spice powders

• 0.25 tsp turmeric powder
• 0.5 tsp red chilli powder
• 1 tsp coriander powder
• 0.25 tsp garam masala powder

Seasoning Ingredients

• 2 tbsp oil
• 1 medium size tej patta / Indian bay leaf

Garnishing Ingredients

• 0.5 tsp kasuri methi / dry fenugreek leaves
• 2 tbsp finely chopped coriander leaves

Preparation

1. Grind all the ingredients mentioned under ground to be paste. Add little water and make it to a smooth paste.

Method

1. Heat oil in a pan. Add bay leaf and saute for a minute.
2. Add the masala paste. Saute the paste for 12 minutes on a low flame.
3. Add all the spice powders. Saute till the oil starts separating from the masala. This takes around 10 minutes.
4. Add baby corns, water and salt to taste.
5. Bring to boil and then simmer the gravy on low flame for 15 minutes till the gravy is of medium consistency and the baby corns are cooked.
6. Add kasuri methi and switch off the flame.
7. Garnish with coriander leaves.
8. Serve hot with phulkas.

Notes

1. Add more water if required. The baby corns should be cooked properly.
2. Simmer for more time if the gravy is thin. The gravy should be of medium consistency.