Theme: Cooking with Corn
Dish: Baby Corn-Peas Masala Curry
I bookmarked this recipe from Valli's blog the minute I saw it. For some reason the combination of baby corn and peas sounded very appealing. We get canned baby corn here and I usually keep a can in the pantry, so it comes in handy when I'm running out of fresh veggies. Baby corn is also a great addition to Indo-Chinese dishes.
Baby corn - 8-10, chopped into 1" pieces (if using fresh, boil them until tender)
Green peas - 1cup (I used thawed frozen peas)
Onion - 1 medium, finely chopped
Green chilies - 2, slit
Tomato puree - 1cup
Ginger-garlic paste - ½tsp
Turmeric - ¼tsp
Ground cumin - 1tsp
Kashmiri red chili powder - ½tsp (increase if you like spicy food)
Garam Masala - ½tsp
Milk - ½~1cup
Cream - 2tbsp
Method:
- Heat 1tbsp butter in a saute pan; add onions and green chilies. Cook until onions start turning brown around the edges.
- Next add ginger-garlic paste and cook for 1 minute. Add turmeric, chili powder, cumin and garam masala; cook for 1~2 minutes.
- Add tomato puree and cook for 4~5 minutes until oil starts to separate.
- Next add baby corn and green peas; cook for 2~3 minutes.
- Add milk and bring to a simmer. Cover and cook until the gravy thickens a little bit.
- Finally add cream and cook till heated through, about 2minutes.