Friday, March 23, 2012

Baby Corn Masala

My family had a craving to eat naan and bhaaji. So the next thing that comes to mind is punjabi gravy or a nice rich gravy. Baby corn gravy is an yummy gravy which you can be served with rice or naan. The cashews give a rich taste to the gravy. I have tried to keep the gravy simple and not added heavy cream to make it fat free. 

  • 250 grams baby corn 
  • 1 medium tomato
  • 1 medium onion
  • 1" ginger piece
  • 1 garlic pod
  • 2 bay leaves
  • 3-4 pepper corns
  • 3 cloves
  • 1"cinnamon stick
  • 5-6 cashews
  • 1 spoon red chilli powder
  • 1/2 spoon dhaniya jeera powder
  • 1/2 spoon Everest biryani powder
  • Turmeric
  • Oil

Process-> Soak the cashews for 15-20 minutes in water. In the blender add the cashews, ginger, garlic, whole spices, tomato and make a smooth puree. In a non-stick pan add 2 spoons oil. Add the onion in the heated oil and saute it for 2-3 minutes. Sprinkle little turmeric, red chilli powder, biryani powder, dhaniya jeera powder and quickly pour the tomato cashew puree. Cook the tomato puree till the raw smell disappears. Add the baby corn in the masala paste and toss it. Pour  hot water and salt. Cook the baby corn till they are tender. Serve the curry with naan or jeera rice.

Note->Cook the masala on a medium flame stirring continiously otherwise the it will burn because of the cashews.

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