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Are you looking for a side dish that has a unique taste and goes well with naan, puris, parathas, biryani or rice? If yes, I strongly recommend you to try the baby corn masala!
You would have tried baby corn in multiple preparation, however this masala curry version is different and is very good addition to the list of vegetable curry you can cook for parties and special occasions.
It has an amazing taste and what else? Well, it can be cooked in a very simple way and that too with the basic ingredients which are available in your kitchen on en everyday basis. However, you certainly need to have baby corns too!
The rich and thick texture of baby corn masala gravy is not only a candy for your eyes but also a treat for your taste buds!The dish looks really great and this is another reason why you should always include it in your party menu.
By serving baby corn masala, you do not only provide a delicious taste to your guests but you also give them a bite of protein, carbohydrates, fats and fibres! Th dish can be made any day but it especially tastes great during winters because of it tangy and spicy taste.
Baby Corn Masala Curry
- 8 Baby Corns
- 2 medium-sized Onions
- 3 small Tomatoes
- 1 Green Chilli
- 1 tsp Ginger-Garlic Paste
- 10 Cashew Nuts
- 1 tbsp Melon Seeds
- 1 tsp Khus Khus
- 1/2 cup Milk
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 2 tbsp Oil
- 4-5 cups Water or as needed
- 2 cups Ice Cold Water
- 1 tbsp Fresh Coriander Leaves (chopped)
Cut off the stalks and the topmost tip of the baby corns. Remove any fibers and wash well.
Heat 3 cups of water in a saucepan over high heat. Add the corn and let boil for about 20 seconds.
Remove and immerse in ice cold water for 5 minutes. Drain and pat dry. Keep aside till the gravy is prepared.
For the gravy, grind the onions to a paste. Similarly, grind the tomatoes, chilli, and the Ginger-Garlic paste together to a smooth consistency.
Warm up the milk and soak the cashew nuts, muskmelon seeds and khus khus for about 30 minutes. Again, grind these too, to a smooth paste. Keep aside.
Heat the oil in a non-stick pan on low flame. Add the ground onion paste and stir-fry until caramelized to the golden brown.
Now, add the seasonings like the salt, red chilli powder, turmeric powder, coriander powder and the garam masala powder.
Fry for a few seconds and add the tomatoes mixture. Let cook till the mixture leaves oil and the color deepens.
At this point add the cashew nuts paste and stir well. Let the mixture cook for a few minutes.
Add 4 to 5 cups of water or as needed for the gravy consistency preferred. Let it come to a boil.
Add the blanched baby corns. Cover with a lid and let simmer for a few minutes so that they soak in the flavors.
Do not overcook as the corn should have a crunchy bite to it. Check and adjust seasonings.
Shut off the flame and garnish with the coriander leaves. Serve hot with boiled rice etc.
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