Monday, June 3, 2013

Baby Corn Kurma

Baby corn Kurma is a festive dish prepared with baby corns in a thick, spicy and creamy sauce of tomatoes, onions, cashew nuts and coconut. It is a comfort food served with parathas and flavored steamed rice. 

This is an experimental recipe which I tried it for the first time and turned out to be delightful and scrumptious dish. I had bought baby corns for Manchurian which I always make, but this time I wanted to make something different, so I decided to make spicy baby corn gravy for chapathi. The recipe has 2 kinds of masala - first masala is made with onions, tomatoes, green chilies, ginger and garlic. This forms the base for the gravy. Second masala is made with coconut, cashew nut along with different aromatic spices which gives both smooth and creamy text for the base. 

This recipe has many steps, but its worth trying it !!


Ingredients

250 gms Baby corn, cubed
1 Bell pepper, diced
1/4 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Red chili powder
Salt
3 tsp Oil

For masala 1 -
1 Onion, diced
1 Tomato, diced
3 Green Chilies
2-3 cloves of garlic
small piece of ginger

For Masala 2 -
10 - 15 Cashew nuts, soaked in water for 30 minutes
1/2 cup Coconut
1 tsp Fennel seeds
1 small piece of cinnamon
2 Cloves

Method

  • For Masala 1 - In a pan, heat a tsp of oil, add onions. Saute until it turns transparent. Then make a paste of fried onions, tomato, ginger, garlic and green chilies


  • For Masala 2- Make a fine paste of cashew nuts, coconut, fennel seeds, cloves and cinnamon. Add water if required. 


  • In a pot, heat 2 tsp of oil. Add onion-tomato-chili paste. Saute until raw smell goes out

  • Add turmeric powder, coriander powder and red chili powder. Mix well
                                       

  • Add baby corns and bell pepper. Evenly spread masala over baby corn. Saute for 2 minutes

  • Add coconut-cashew nut paste and add 1 cup of water (you can always adjust amount of water depending up on how much gravy is required)
  • Adjust salt as per taste and simmer for 5- 8 minutes

  • Serve hot with chapathi or steamed rice or paratha

Tip-
  • Instead of baby corn, paneer can be substituted

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