kadhai baby corn
ingrediants:
200 gm baby corns (20 pieces approx.)
Juice of ½ lemon
2 capsicums – cut into fingers
1-2 dry red chillies
1½ tsp saboot dhania (coriander seeds)
A pinch of methi daana (fenugreek seeds)
2 tsp ginger-garlic paste
2 onions- chopped
4 tomatoes- pureed in a grinder
1 tbsp kasoori methi (dry fenugreek leaves)
¼ tsp haldi, ½ tsp garam masala
½ tsp amchoor, 1¼ tsp salt, or to taste
½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
4 tbsp Olive Oil
¼ cup milk, ¼ cup cream
How To cook
Boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2 minutes.
Drain.Refresh in cold water. Cut into 2 pieces lengthwise.
Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30 seconds.Roughly grind red chillies and saboot dhania to a rough powder.Heat 1½ tbsp Olive Oil in a kadhai and add the boiled baby corns.
Saute for 4-5 minutes till they start turning brown. Keep them spaced out while frying
and let them not overlap each other.
Add the capsicum strips and stir fry for 2 minutes. Remove from kadhai and keep aside.Heat 2½ tbs Olive Oil in a kadhai. Reduce flame.
Add a pinch of methi daana, dhania-red chilli powder. Stir for 30 seconds. Add garlic or ginger paste.Add onion. Cook till onions turn light golden.Add tomatoes and stir for about 4-5 minutes on
low heat till dry.
Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates. Add ½cup water. Let it boil.Add baby corns and capsicum. Cook for 2-3 minutes,and now its ready to serve.
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