Preparing gravies in the microwave is so easy and gets done quickly. I love making different types of gravies to go with roti / chapthi and this one isone of my favorites- the combo of peas and baby corn. This is the third recipe that I am posting under – Microwave cooking for the final day of Blogging Marathon #31, Week 1.
I used :
Baby corn- 10 number, cut into small cubes
Frozen green peas – 1/2 cup, thawed
Garam masala – 1 teaspoon
Red chilli powder- 1 teaspoon
Milk – 1/2 cup
Salt to taste
To make the paste
Tomato – 2, chopped.
Onion- 1, sliced
Garlic- 2 large cloves, chopped
Ginger – 1 ” piece, chopped
Poppy seeds- 2 teaspoons
Coconut – 2 teaspoons, grated
Saunf / Aniseed – 1 teaspoon
Cinnamon – 1″ piece
Cardamom- 2 pods
Green chillies-2 slit, chopped
Ghee- 1 tablespoon [You can also use oil]
- In a microwave proof bowl, cook the baby corn with enough water, covered, for 8 minutes or till almost done.Into the same bowl, add the peas and keep aside.Just before cooking it further, drain the water.
- In another bowl, take the ingredients given under to make the paste and mix well.Microwave on medium for 8 minutes[ or till the tomato is soft] , stirring every 2 minutes. Cool this mixture and grind to a fine paste. Add a little water to grind if necessary.Keep aside.
- In a large microwave proof bowl,take the paste, red chilli powder, salt and garam masala. Mix well. Add a little water if the paste is too thick. Cover and microwave on medium for 5 minutes.Stir once in between.
- Add the cooked baby corn, peas and milk and stir well to mix.Cover and microwave on medium for 5 minutes. Check in between and stir.Add a little more water to get the desired consistency.[ The milk should not curdle so cook on Medium heat only.] Allow a resting time of 5 minutes.
The cooking time will vary depending on the MW and the quantity. So adjust it accordingly.
Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #31
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