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Baby corn aloo masala

Baby corn aloo masala is a popular Indian Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

15 - baby Corn

3 - Potatoes

Salt to taste

1/2 cup - small Onions

3 - Tomatoes

1/2 tsp - Cumin seeds

1 tbsp - oil

1/4 cup - water

For grinding:

2 - Onions

2 - Garlic Cloves

1 tbsp - Mint leaves

1 tbsp - Coriander leaves

1/4 tsp - Red Chilli powder

1 - Green chilli

1 tbsp - oil

1/2 tsp - coriander powder

1 tbsp - Garam Masala powder

10 - Cashew nuts

Salt to taste

Method

  1. Chop the onions and keep it aside.
  2. Soak the tomatoes in boiling water and remove the skin. Grind the tomatoes and keep it aside.
  3. Pressure cook the potatoes and baby corn.
  4. Remove the potato skin and mash the potatoes.
  5. Heat oil in a pan and add cumin seeds.
  6. When the cumin seeds start to sputter, add onions and fry till it becomes transparent.
  7. Grind the masala ingredients and add it to the frying onions.
  8. Add the tomato paste. Mix well and fry.
  9. Add the cooked corn, mashed potatoes and salt. Mix well.
  10. Add 1/4 cup water and allow the masala to boil and thicken.
  11. Serve with rotis.
  12. Recipe & image courtesy: www.subbuskitchen.com
 

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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