BABY CORN CAPSICUM MASALA
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Baby corn masala recipe |
BABY CORN MASALA CURRY RECIPE – INGREDIENTS
- baby corn – 7 – 8
- capsicum – 1(medium )
- chili powder – 1 teaspoon
- coriander powder – 1 teaspoon
- garam masala powder – 3/4 teaspoon
- cashew nuts – 10 – 12
- oil – 2 – 3 tablespoon
- salt – to taste
- bay leaf – 1
- water – as required
- coriander leaves – 2 tablespoon (finely chopped)
- kasuri methi – 1/2 – 3/4 teaspoon
- cream – 1 – 2 tablespoon (optional)
- turmeric powder
For tempering and grinding
- cardamom (black) – 1
- cardamom (green) – 1
- cinnamon – 1 inc piece
- clove – 1
- fennel seeds – 1/2 teaspoon
- onion – 2
- tomato – 2
- green chili – 2
- ginger garlic paste – 1 1/2 teaspoon
Procedure
1. Cut Baby corn and capsicum into pieces and Keep aside.
2. Take chopped Onion , Tomato , Cashews , Fennel , cinnamon , cardamom and grind it to paste.
3. In a pan or kadai, add 1 tablespoon of oil
4. In a pan, add oil or ghee and add the bay leaf. Next add onion tomato paste, salt and saute them till the raw smell goes off.
5. Add turmeric powder, red chili powder, coriander powder and garam masala, saute well till the raw smell goes off and oil starts separating
6. Add baby corn and capsicum pieces and saute well. Let the masala get coated well in the veggies.
7. Now add water and wait till it starts boiling. Reduce the flame, cover and cook till the baby corn pieces get cooked well and gravy reaches a medium consistency.(If you love sweetness , you can add cream to the gravy which will give you a authentic taste and thick gravy)
8. Finally add coriander leaves, mix it and turn off the flame.
9. Serve baby corn masala with naan, roti, chapati or with jeera rice
