Healthy and Simple Baby Corn Masala Gravy Curry Recipe

Ingredients

Helathy Babycorn Masala  Gravy Curry   Recipe/lallyrecipes.com

    Babycorn – about 15
    Turmeric Powder – ¼ tsp
    Coriander Powder – 1 tsp
    Chilly Powder – 1 tsp
    Garam Masala Powder – ½ tsp
    Kasuri Methi – 1 tsp, crushed
    Cumin Seeds – 1 tsp
    Salt to taste
    Oil – 3 tbsp


For the gravy

    Onion – 2 Big
    Tomatoes – 3 – 4 Medium
    Garlic – 2 cloves
    Ginger – 1 inch piece
    Cashewnuts – 5 to 6

Directions                                                                                                      

    Wash and the babycorns into halves vertically. Chop the capsicum into big cubes.

    Cook the babycorn in salted water for 5 minutes. Drain and set aside.

    Heat a Kadai with a tbsp of oil. Once heated, add roughly chopped onions, grated ginger and crushed garlic cloves.  Saute for few minutes or till the onions turn light brown. Cool and grind alongwith cashewnuts into a smooth paste.

    In the same kadai, add a tsp of oil and add the chopped tomatoes. Saute till they get soft. Cool, grind and keep aside.

    Also sauté the capsicum cubes and set aside.

    Heat a Kadai with the remaining oil, Add cumin seeds once they splutter add the fried onion – cashew paste and fry for 4 to 5 minutes on medium flame.

    Add the turmeric powder, coriander powder, and chilly powder and fry for a minute.

    Next add the tomato paste and fry for another 3 to 4 minutes.

    Add the cooked babycorn and sautéed capsicum. Add salt to taste and mix well.

    Add enough water to adjust the consistency about 1.5 to 2 cups.

    Add crushed kasuri methi and mix well.

    Cover and simmer for 5 to 6 minutes. Remove from heat.