Baby corn aloo masala

Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

How to Make Baby corn aloo masala

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