Baby corn Masala
Baby corn masala recipe is a yummy masala recipe in which baby corn are cooked with Indian spices and tangy tomato and the cashews to give a rice taste.
Servings: 5
Calories: 450kcal
Ingredients
Ingredients
- Babycorn – 10 chop as you like
- Chilli powder – 1 tsp
- Turmeric powder – 1/5 tsp
- Garam masala – 3/4 tsp
- Oil – 2 tbsp
- Ghee – 1 tbsp
- Milk – 1 cup cream – 1/2 cup
- Salt as per taste
- Water – as needed for the gravy
To Temper
- Cloves – 3 to 4
- Cinnamon stick – 1 crushed nicely
- Fennel seeds – 1/2 tsp
- Star anise – 1
- Bay leaf – 1
To grind I
- Onion – 2
- Tomato – 2
- Green chilli – 2
- Ginger Garlic Paste – 1.5 tsp
To grind II
- Cashew nuts – 12 to 15
- Coconut – 2 tbsp optional
Instructions
- Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready.
- Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt.
- In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well.
- Cool the contents and grind to a coarse paste in a food processor.
- In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well.
- Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.
- Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn.
- Add the cream or milk and allow to cook for another 2 min and switch off the stove.
- Garnish with Coriander leaves and serve hot
Notes
Adding ghee is purely optional. But I feel, it enhances the taste.
Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
Water can be adjusted according your required consistency.