Certain decisions are hard to make. They seem like the impossible yet we need to make the decision! I made one such decision last week.

After a lot of deliberation and several moments of indecision, I have taken a bold step to move over to self-hosted WordPress! Yes, this is my first post on this platform.

After a lot of searching, we came across Host My Blog, who helped me migrate from Blogger to this self-hosted platform. The CEO, Mr. Rajendra Zore was very reassuring! He patiently answered[and is still answering] my innumerable doubts and queries  and made this transition smooth and cost effective as well!Hat’s off to his enormous help and round the clock support…

I am breaking more than a week of silence with this post.I still have a lot more to work around on this site, yet I did not want my space to go into a sleep mode.

This recipe has been in my drafts for a really long time!And now that I haven’t done a lot of cooking and clicking for the blog, I thought it would be best to bring out the gems from the drafts.

At the time I made this dish, baby corn was one of Lil Angel’s favorite vegetable. I have made quite a few dishes with Baby corn! After a while, as always, the preference changed!

 

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Baby Corn and Peas Masala

A simple side dish to go with Poori / Roti

Course: Side Dish
Cuisine: Indian
Ingredients
  • 10 numbers Babycorn
  • 1 cup Green peas frozen
  • 1 Onion sliced
  • 2 pearls Garlic chopped
  • 1 ïnch piece Ginger
  • 1 Tomato chopped
  • 1/8 cup Melon Seeds
  • 1/8 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Seeds
  • 1 tablepoon Oil divided
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garam Masala
  • Salt To taste
  • 1 teaspoon Kasuri Methi
  • Croriander Leaves To Garnish
Instructions
  1. Heat a teaspoon oil in a pan and saute onion, garlic and ginger till the onion is translucent

  2. Put in the tomato and cook till it turns soft

  3. Add the Melon seeds and mix well. Turn off the heat and let it cool

  4. Once it is cooled, transfer the ingredients in the pan into a mixer jar and grind to a smooth paste. Add a little water if needed.


  5. Cut the baby corn lengthwise and chop into 1"pieces.Add 2 cups of water,a pinch of turmeric powder and place this vessel inside a pressure cooker and cook till done / 10 minutes.Drain and keep aside

  6. Now heat a pan with the remaining oil and add the cumin seeds.When it splutters add the ground paste.

  7. Cook in low flame till the color changes a bit. Add the red chili powder,garam masala powder and salt. Mix well.Add a little water if the mixture is too dry

  8. Once the mixture turns into a rich brown, add the peas,baby corn .Mix well. Add a cup or more of water to get the desired gravy consistency.Simmer for a minute or two.

  9. Finally before taking it off the flame , sprinkle crushed kasuri methi and transfer into a serving dish

  10. Serve with Poori / Roti, garnished with coriander leaves.

Recipe Notes
  • I used frozen peas. If using fresh peas, blanch it and then use in the dish.
  • Adjust the chili powder and garam masala quantity to suit your taste

 

Step by Step tutorial…

Heat a teaspoon oil in a pan and saute onion, garlic and ginger till the onion is translucent.Put in the tomato and cook till it turns soft.Add the Melon seeds and mix well. Turn off the heat and let it cool.Once it is cooled, transfer the ingredients in the pan into a mixer jar and grind to a smooth paste. Add a little water if needed.

Cut the baby corn lengthwise and chop into 1″pieces.Add 2 cups of water,a pinch of turmeric powder and place this vessel inside a pressure cooker and cook till done / 10 minutes.Drain and keep aside

 

Now heat a pan with the remaining oil and add the cumin seeds.When it splutters add the ground paste.Cook in low flame till the color changes a bit. Add the red chili powder,garam masala powder and salt. Mix well.Add a little water if the mixture is too dry.

Once the mixture turns into a rich brown, add the peas,baby corn .Mix well. Add a cup or more of water to get the desired gravy consistency.Simmer for a minute or two.Finally before taking off the flame , sprinkle crushed kasuri methi and transfer into a serving dish.

 

Serve with Poori / Roti, garnished with coriander leaves.

 

 

Notes:

    • I used frozen peas. If using fresh peas, blanch it and then use in the dish.
    • Adjust the chili powder and garam masala quantity to suit your taste
Bon Appetit….

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