Baby corn butter masala gravy | Cornlettes green peas curry

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 butter masala