For Week 3 of BM #35, I have chosen to blog about some dishes with Corn.
Today, I have this lip smacking baby corn masala which has become a new favorite at home.
Baby Corn, chopped into 1/2 inch pieces, 4 oz pack
Onions, chopped 1 cup
Tomatoes, chopped 1 cup
Ginger-Garlic-Green Chilies Paste 1 Tbsp
Tomato Sauce 1 Tbsp (I used Tomato Chilli Sauce)
Milk 1 cup
Salt as needed
Turmeric 1/4 tsp
Coriander-Cumin Powder 1 tsp
Kasoori Methi 1 tsp
Amchur Powder 1 tsp
Seasoning (Oil 1 Tbsp, Jeera 1/2 tsp)
Method Of Preparation -
In a kadai/wok, add oil and jeera. After the jeera crackles, saute the onions until they are translucent.
Mix in the Ginger-Garlic-Green Chilli paste and the chopped tomatoes.
Let them cook for about 3-4 minutes.
Sprinkle turmeric, Coriander-Cumin Powder, salt and the chopped baby corn. Add a little water if needed. Mix well and let it cook for about 3-4 minutes.
Pour milk and add kasoori methi, amchur powder and salt. Check the taste and adjust the flavor as required.
Let the whole mixture simmer for a couple minutes more and remove from fire.
Garnish with coriander leaves. Serve hot with Naan / Roti and Raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35
Preparation Time 30 min