Saturday, 4 June 2016

Baby Corn - Green Peas Masala

In culinary perspective, baby corn is different from sweet corn and it has a unique taste. You can use steamed baby corn in salads, soups and in pastas. Stir fried baby corn makes a great snack. This curry combining baby corn and green peas in a tasty masala base makes a great accompaniment to roti, chapatti or pulka. Let’s proceed with the recipe.

Ingredients: (Serves four)

Baby corns – cut into 1” pieces, 2 teacups or 400 ml measure
Green peas – 1 teacup or 200 ml measure
Fresh curds – ¼ teacups or 50 ml
Coriander powder – 3 teaspoons
Cumin powder – 1 teaspoon
Kashmiri chili powder – 1 teaspoon
Kitchen king garam masala – 1 teaspoon
Oil – 2 tablespoons
Bay leaf – 1 no
Cinnamon – 1” piece
Salt – to taste
Coriander leaves – chopped, 1 tablespoon

To be ground into a paste:

Onions – 2 no
Tomato – 1 no
Ginger – 1” piece
Garlic – 3 pods

Baby Corn - Green Peas Masala
Method: Cook baby corns in a pressure cooker for 7 minutes or 7 whistles. Remove from the cooker and keep aside. Shell the green peas and boil them in required water till they are done. Grind onions, tomato, ginger and garlic into a fine paste.

Heat oil in a kadai on medium flame; add bay leaf and cinnamon and sauté for a minute. Now add the masala paste and cook on low flame till the raw smell disappears and oil separates. Add cooked baby corn, boiled green peas, salt and 1 teacup (200 ml) of water. Mix well and bring it to boil. Add coriander powder, cumin powder, Kashmiri chili powder, and garam masala to the curds and mix well. Add this mixture to the curry and blend well. Reduce the flame and simmer for 3-5 minutes. Switch off the stove. Garnish with coriander leaves. Serve hot with chapatti and raita or salad. 

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