Directions
- 1Cut the baby corns into desired shape.
- 2Boil in salt water for 5 mins on high flame.
- 3Remove the babycorns from the pot and keep aside.
- 4Take oil and ghee in a wide kadai.
- 5Once it is hot, add cumin seeds, cloves, cinnamon and cardamom.
- 6Add finely chopped onions and saute until they turn golden brown in colour.
- 7Add ginger garlic paste, slit green chillies and saute for a few seconds.
- 8Add turmeric powder, Kashmiri red chilli powder, salt, coriander powder, cumin powder and mix well.
- 9Add the tomato puree and cook on a high flame until the raw smell and excess moisture is all gone.
- 10Add partially cooked baby corn pieces and mix until the masala coats the baby corn pieces.
- 11Add 2 cups of water, mix, close the kadai and cook for 10 mins on a medium flame.
- 12Check for seasoning and see if the baby corn is cooked through.
- 13Add soaked cashewnuts' paste to the kadai and mix well.
- 14Add garam masala powder and crushed kasuri methi leaves.
- 15Garnish with finely chopped coriander leaves.
Ingredients
- 400 gms baby corns
- 1 Tbsp oil
- 1 Tbsp ghee
- whole spices cumin seeds, cloves, cinnamon, cardamom
- 2 Nos onion
- 1 Tsp ginger garlic paste
- 2 Nos green chilli
- 0.5 Tsp turmeric powder
- 1 Tsp cumin powder
- 1 Tsp coriander powder
- 2 Tsp Kashmiri chilli powder
- 1 Tsp salt
- 3 nos tomato puree
- 2 Cups water
- 12 nos cashew paste
- 1 Tsp garam masala
- kasuri methi
- coriander leaves
Equipment
knifewooden cutting boardbowlpotspoonkadai
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