Baby corn aloo masala

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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

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

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