Baby corn masala gravy| How to make hotel style babycorn capsicum curry

I like corn recipes ,hence when i had seen this babycorn capsicum gravy on chef and her kitchen I bookmarked the same & tried it last weekend.the end result was fantastic .




This is a onion tomato based rich gravy with addition of cashewnuts & cream /milk

I served this delicious curry along with tandoori roti & steamed rice.I followed her exact recipe without making any changes

Recipe source :chef and her kitchen


Ingredients:

8-10 Babycorn( Slice them into 1.5 inch pieces)
1 medium green capsicum cut into longitudinal pieces
1 Onions sliced
2 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tbsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder
1/2 tsp Cumin seeds
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste
2-3 tbsp Oil
1 tbsp Butter


Method:

1 Wash baby corn into 1" pieces and cut them into halves .Saute them in 1 tbsp oil till they turn golden brown .Or you can even boil them in water .They should be crisp and not completely cooked.

2.In same oil then add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the vegetables.The capsicum should be really crisp and slightly soft.



3.Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry for 5-6 minutes till tomatoes become soft.Add cashewnuts(or water melon seeds), red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.Cool the mixture and grind all these ingredients to a smooth paste.Add enough water while grinding but make it into a real fine paste.


4.Heat 1 tbsp oil and 1 tbsp butter in the same kadai and crackle cumin seeds.Add the ground paste and fry until the oil leaves the edges.Add the cream(or milk)  to the curry and mix well.

5. Add the roasted babycorn and capsicum and kasuri methi to it and cover it and cook for 3-4 mins.Switch off the flame.

6.Serve it hot garnished with coriander leaves & a dash of lemon juice along  with Roti/Phulka/Chapati/Naan or Pulao/Jeera rice.


Tips:

1.Above recipe can be used to make mixed vegetable masala curry with mixed veggies like Babycorn ,carrot ,paneer , Peas,colored peppers 


2.You can use either cream or milk in the recipe.

3.You can even add 1/2 cup of dahi  instead of milk or cream

4.Do not skip dash of lemon as it would definitely make it more tasty