Baby corn butter masala gravy | Cornlettes green peas curry


Baby corn butter masala gravy


Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Type: Curry, Masala, Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

  • Baby corn – 8 [cut into ½ inch pieces]
  • Green peas – ½ cup [Fresh]
  • Tomato puree – 1 cup
  • Cumin seeds – ½ tbsp
  • Green cardamom - 2
  • Cloves - 3
  • Cinnamon stick – ½
  • Bay leaves - 1
  • Onion – 1 [finely chopped]
  • Ginger & Garlic – 1 tbsp each [finely chopped & mashed]
  • Green chilli – 1 [slit or finely chopped]
  • Coriander leaves – 2 springs [chopped]
  • Red chilli powder – ½ tbsp
  • Turmeric powder – ¼ tsp
  • Garama masala powder – ½ tsp
  • Cumin powder – 1 tbsp
  • Coriander powder – 1 tbsp
  • Pepper powder – ¼ tsp
  • Butter – 2 tbsp
  • Salt to taste
  • Sugar – ½ tsp
  • Oil – 2 tbsp
  • Water as needed

For Grinding-Ingredients

  • Cashew nuts - 7
  • Coconut – 2 tbsp [grated]
  • Milk – ¼ cup
  • Put all ingredients in a mixer jar & grind to fine puree or paste.

Method

  • Heat Oil & butter in a pan; add cumin seeds, cloves, cinnamon stick, bay leaves & green cardamom.
  • Then add onion sauté till raw smell out. Add Ginger, garlic & green chilli sauté.
  • Add baby corn, green peas, salt, garam masala, turmeric & red chilli powder sauté.
  • Add tomato puree mix well & let it boil or cook till raw smell out.
  • Once gravy becomes thick, add freshly ground cashew nut paste mix well. Add water if required. Then add sugar, salt, coriander, cumin & pepper powder.
  • Add chopped coriander leaves, butter & cut off heat. Serve hot with rice, chapati, naan, or idly.

Baby corn & green peas masala gravy

Baby corn masala gravy

Baby corn butter masala

Baby corn butter masala

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