Kadhai Babycorn

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 3 based on 100 votes
3
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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3

Ingredients

  • 2 cups - chopped baby Corn (tinned baby Corn will work just as fine)
  • 2 - big capsicums, deseeded and chopped finely
  • 1 - large onion, cut into thin strips
  • 1 tsp - chopped Garlic
  • 1 tsp - chopped Ginger
  • Tomato sauce - 5 - 6 tsp
  • Kasuri Methi - 1 - 2 tsp (dried Fenugreek leaves)
  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Chilli powder - 2 tsp
  • Sugar - 1 tsp
  • Salt to taste
  • Oil - 4 tsp
  • Fresh coriander for garnishing

How to Make Kadhai Babycorn

  • Dry grind the kasuri methi, coriander seeds and cumin seeds together and make a fine powder.
  • Heat oil in a kadai and add the chopped onions, ginger and garlic.
  • When the onions turn translucent, add the chopped capsicums and stir well.
  • Try using red capsicum for more stunning results.
  • Now add the tomato sauce and the dry powder as described in step 1.
  • Mix well and add the cut babycorn.
  • Add a little bit of water if required, cover the pan and cook till almost done (about 10-15 mins).
  • Now add sugar, salt, chilli powder and the fresh coriander.
  • Simmer for a further 5 mins and serve hot with chapatis or parathas.