The other day at a dinner over my friends place, I came across this amazing dish she had cooked. My husband absolutely loved it and I wanted to give it a try. I could not believe when she gave me the recipe, it was so simple and yet it looked as if it took hours to make. I of course made changes to the recipe based on what I had in my pantry. Here it goes:
Baby Corn: I've used a small can containing about 10-12 pieces. I used this because I had it in my pantry. Otherwise, you can use the raw baby corn you get in the vegetable section. You could also use big corns instead. Cut them into desirable length and Boil them in water along with little salt and keep aside.
Finely chopped Onions: ¾ cup
Tomato Puree: ½ cup
Garam Masala: 1 spoon
Kitchen King Masala: 1 spoon
Ginger Paste: ½ spoon
Oil, Salt, Chilli Powder
Amchur powder: ¼ spoon
Heat oil in pan and fry onions till golden brown.
Add ginger paste and fry for another minute.
Add the tomato puree and other masala’s.
Add the pre-boiled baby corn into the masala and let cook in medium heat for about 10 minutes. Add water to attain desired consistency. The corn should soak in all the masala’s. That’s when you know it’s done.
Garnish with fresh cilantro leaves.
This gravy serves 4 people and goes well with rice, chapatti or roti’s.