Corn CabbageKorma

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

Ingredients

  • Frozen Corn 2 cups
  • Cabbage - 1 cup (shredded)
  • Green bell pepper, cut into strips 1
  • Onions, finely chopped - 2
  • Tomato, chopped - 1
  • Poppy Seeds - 3 tsp, soaked overnight
  • Cashewnuts - 10, soaked overnight
  • Haldi - 1/2 tsp.
  • coriander powder - 1 tsp
  • Lal mirch - 3/4 tsp
  • Salt to taste
  • Sugar - 1/2 tsp
  • Oil - 4 tsp
  • Garam Masala - 1/2 tsp

How to Make Corn CabbageKorma

  • Microwave the frozen corn for 3 minutes.
  • Meanwhile heat 1 tsp oil in a Teflon pan.
  • Add cabbage, capsiscum and cooked corn. Stir fry for 3-4 minutes on high heat.
  • Grind cashew and poppy seeds to a paste.
  • Heat the remaining oil in a pan and add onions. Fry for 2-3 minutes on high heat.
  • Reduce the heat and add rest of the masalas to it.
  • Let it remain on medium heat for another 3 minutes.
  • Add the chopped tomatoes and let the whole masala fry for another 8 minutes.
  • Next add poppy-cashew paste, and let masala fry for 4 minutes.
  • Add stir fried vegetables, salt, sugar and garam masala to the masala paste.
  • Stir and take off the stove after 5 minutes.
  • Serve hot.