Pages

Monday, January 23, 2012

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 .

No comments:

Post a Comment