Baby Corn Masala Recipe | What Is The Recipe Of Baby Corn Masala
- 12-15 Baby Corn
- 3/4 cup Tomatoe puree
- 3/4 cup Onion paste
- 1 inch piece Ginger
- 3 Green Chilies
- 4-5 Cashewnuts
- 1/4 tbsp Turmeric Powder
- 2 tbsp Coriander powder
- 1 tbsp Chilli powder
- 3/4 tbsp Kitchen king masala or garam masala
For the seasoning
- 2 tbsp Oil
- 1 tbsp Cumin Seeds/jeera
- For garnishing
- Coriander leaves finely chopped
Put the tomatoes in boiling water, switch off and keep it covered for 15 minutes. Discard the water. Peel the skin of tomatoes and puree it. You will need 3/4 -1 cup of tomato puree.
Cut the baby corn into small rounds.
Peel and grind raw onion to a smooth paste.
Grind ginger and green chilli to a coarse paste.
Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste.
Heat oil in a pan or small cooker, add jeera seeds, when it sizzles, add onion paste and saute on medium flame stirring continuously until it turns slightly brown.
Add ginger and green chilli paste and saute for a few more minutes.
Add tomato puree and all the spice powder and salt needed. Cook the tomato puree well on medium flame stirring now and then, until it changes color and oil ooze out.
Add cashew nut paste and cook for a further 3-4 minutes.
Then add the baby corn, needed water (around 3/4-1 cup of water) and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, mix the contents well and simmer for another 5 minutes.
Garnish with coriander leaves and serve hot with parathas, naan, pulao or chapati.