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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