Monday, 18 July 2016

Recipe Name: Babycorn Masala

Recipe Name: Babycorn Masala
Cuisine: Indian
Serves: 4

  • 10 pieces baby corns (cut into two halves lengthwise)
  • 2 tbsp cashewnuts (soaked in water and ground to a paste)
  • 1 large onion (ground to a paste)
  • 3 tomatoes puree
  • 2 capsicums (chopped)
  • 1 tbsp ginger (grated)
  • 1 tsp coriander seeds (powdered)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • Oil for frying
  • Salt to taste

How to cook?
  1. Heat 3 tbsp oil.
  2. Fry baby corns for about 3 min till they start turning brown. Remove from oil and keep the fried baby corns aside.
  3. Add capsicums and fry till crisp. Remove from oil and keep it aside.
  4. Add onion paste and fry till it starts turning brownish.
  5. Add turmeric powder, coriander powder and garam masala.
  6. After stirring for a minute, add tomato puree. Cook till oil separates.
  7. Add cashew paste and mix well.
  8. Add red chilli powder and salt and fry for a min.
  9. Add little water and bring it to a boil.
  10. Add fried baby corns and cover with a lid till the gravy becomes thick.
  11. Add grated ginger. 
  12. Serve with hot chapatis or naans.

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