Baby Corn Curry

Baby corn cooked in a rich, thick and creamy gravy is absolutely delectable and goes extremely well with chapati or naan or even any rice item.

 I have used canned baby corns, you can use fresh  ones if you find them.


Ingredients:

• Baby Corn - 1 small can 
• Onion - 1 small
• Cumin Seeds - 1 tsp
• Ginger - Garlic Paste - 1 tsp
• Coriander-Cumin Powder -1 tsp
• Amchoor - 1/2 tsp
• Curds- 1 cup
• Heavy Cream - 1 cup
• Salt - to taste
• Chopped Cilantro - for garnish
• Oil / Butter - 2 tbsp

Directions: 

• Heat oil or butter in a pan and shallow fry the baby corns till they slightly change color to golden. Frying just for a minute or  two would be sufficient.
• Remove the corns and keep aside.
• In the same pan and the left over butter, splutter cumin seeds.
• Add very finely chopped onions and saute till translucent. Then add ginger garlic paste and saute for another minute or two.
• Add  coriander-cumin powder and amchoor with just a tbsp of water. Just so that the dry powders do not burn.
• Add the shallow fried baby corns and mix well.
• Beat the curds well and pour it in the pan very slowly on a low flame so that the curds do not separate.
• Add salt and let it cook covered for 5 minutes.
• Add the heavy cream and let it cook for another 2-4 minutes on medium heat. 
• Garnish with chopped cilantro and serve with either chapati or naan or jeera rice .