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- 1 cup (shredded)
Green bell pepper, cut into strips 1
Onions, finely chopped - 2
Tomato, chopped - 1
- 3 tsp, soaked overnight
- 10, soaked overnight
- 1/2 tsp.
coriander powder - 1 tsp
Lal mirch - 3/4 tsp
Salt to taste
- 1/2 tsp
Oil - 4 tsp
- 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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.