This curry is a nice combination of Green peas and Baby Corn. It is a mixture of all kind of tastes. I will soon try to upload image of this curry.
Preparation Time: 30 mins
12-15 Baby Corn – cut vertically into 1 inch pieces
1 cup green peas – fresh/frozen
1 red onion – finely chopped
2 tbsp yogurt or replace with 1 big tomato
1 small tomato – finely chopped
2 Green chillies – slit length wise
1 tsp ginger-garlic paste
2 tsp kasuri methi/dry fenugreek leaves
1 tsp red chilli powder
1/2 tsp Garam Masala
1/2 tsp Kitchen King masala
1 tsp cumin seeds
1 tsp turmeric
Salt as per taste
1 tbsp Oil
Boil baby corn juliennes in heavily salted water with turmeric for about 10 – 12 minutes. Baby Corn should be tender fork.
Meanwhile, heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste.
Add chopped onions & saute till they turn transparent.
Add chopped tomatoes & saute for a minute. Add red chilli powder, & cook until oil separates.
Add yogurt & kasuri methi & bring the mixture to a boil.
Add cooked baby corn & grean peas. Add some more water & cook on low heat for 5 minutes.
Add Garam Masala & Kitchen King Masala. Check for salt. Mix well.
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