Baby Corn Masala- Restaurant Style

If you wish to explore the art of curries and gravies prepared in Indian cuisine, you need to open your eyes wide, as it is a typical culinary art. There are few curries from Indian Cuisine, that are considered as a meal which is comprehensive. Being packed with exotic and excellent flavors, the curries and masalas remain delicious as well as equally nutritious.

Several vegetables are integrated into curries, or masala, where the basic ingredients are nearly the same. In Chef Deena Kitchen, the procedure for preparing baby corn masala is elaborated in a typical restaurant style.

Baby corn is young corn harvested at an early stage, when the stalks are small, soft, immature, and palatable. This baby corn is used to make an extensive range of curries, masalas, and appetizers that are popular all over the world

Serving
- 4 servings
Cooking Time
- 40 mins
Difficulty
- Intermediate

Ingredients:

2 Packets
Baby Corn
2 No's
Onion
3 No's
Tomato
1 Tbsp
Garlic
1 Tsp
Ginger Garlic Paste
1/4 Tsp
Cumin Seeds
A Pinch
Turmeric powder
1 Tbsp
Chilli Powder
1 1/2 Tsp
Coriander Powder
1/4 Tsp
Cumin Seeds Powder
3-4 No's
Red Chili
1 1/2 Tbsp
Butter
15 to 20 No's
Cashewnut
As Required
Coriander Leaves
To Taste
Salt
For Cooking
Oil

Directions:

1
Cut baby corn into elongated diamond shapes, immerse in boiling water with salt, strain, and allow it to cool at room temperature.
2
Heat oil in a pan and add Cumin seeds. When the Cumin seeds splutter, add finely chopped Garlic and Onion.
3
When the onions are cooked about 50%, add split red chillies and saute. Ginger Garlic paste is added to the mixture, when the Onions turns translucent and attains a golden-brown hue.
4
The next step involves including chopped Tomatoes, Salt, Turmeric powder and Kashmiri Red chili Powder to the mixture.
5
Add Coriander Powder, required amount of water, and cook the masala until the raw smell is disappears. When the masala gets completely cooked, add the boiled Baby corn, Coriander leaves and pour little amount of water. Allow the mixture to cook well in simmer.
6
Add the finely ground cashew paste to the masala, followed by the water and cook for 20-25 minutes, i.e., until it is fully cooked. When the masala gets completely cooked, add the boiled Baby corn, Coriander leaves and pour little amount of water. Allow the mixture to cook well in simmer.
7
When the masala is cooked around 95%, sprinkle specified amount of Cumin seeds powder and garnish with Coriander leaves.
8
The cooked mixture is topped with instructed amount of Butter and mixed thoroughly.
9
The scrumptious Baby Corn Masala in Restaurant style is now ready.