Baby Corn Gravy
Creamy and Rich Baby Corn Gravy that pairs well with both Rice and Roti. This recipe comes together in less than 30 minutes.
Ingredients
- 500 grams Baby Corn
- 2 medium Onion finely chopped
- 2 medium Tomato
- 1 teaspoon Ginger Garlic Paste
- 20 Cashew Nut
- 2 tablespoon Oil
- Salt as required
- ½ teaspoon Turmeric Powder
- 1 tablespoon Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1 Bay Leaf
- 1 teaspoon Cumin Seeds
- 1 tablespoon Thick Yogurt / Curd
- 1 teaspoon Kasuri Methi
- 1 tablespoon Coriander Leaves finely chopped
Instructions
- Soak 20 cashews in hot water for around 20 minutes. Make a fine cashew paste using little water.
- Cut the tomatoes into medium size pieces and make a puree.
- Chop Baby Corn into desired size. Add 1tbsp oil to a pan. Add baby corn to the pan. Add salt, ¼ teaspoon turmeric powder. Cook for 5 minutes till the colour of the baby corn slightly changes. Keep it aside.
- In the same pan, add remaining oil. Once hot, add bay leaf, cumin seeds.
- Add finely chopped onion. Saute for 5 minutes till it becomes slightly golden brown. Next, add ginger garlic paste. Cook till raw smell goes away.
- Now, add the tomato puree. Cook for 2 minutes. Add salt, turmeric powder, chilli powder, coriander powder. Cook well till all the powders blend well with the tomato.
- Next, add the pan fried baby corn. Mix well until baby corn is completely coated with the masala. Add 2 cups of water. Close and cook for 15 minutes on medium flame till baby corn is fully cooked.
- Add the ground cashew paste, garam masala. Cook for 5 minutes. Keep on lowest flame. Add 1 tablespoon thick curd. Mix well and cook for 2-3 minutes. Switch off the stove. Add crushed kasuri methi.
- Finally , garnish with coriander leaves if desired. Serve hot with roti or rice.
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