Baby Corn Kurma

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 12-15 - baby corns
  • 1/2 tsp - garam masala powder
  • 1/4 tsp - turmeric powder
  • 2 tbsp - oil and ghee mixed
  • salt to taste
  • coriander leaves for garnishing
  • To grind: 2 - big onions
  • 1 - medium-sized tomato
  • 1 - ginger (small piece)
  • 2 small cloves - garlic
  • 4 - green chillies (medium size)
  • 1.5 tbsp - coconut
  • 10 - cashewnuts (soaked for 3 hours)
  • 1/2-1 tsp - fennel seeds
  • To temper: 1 - bay leaf
  • 1 - cardamom/elaichi
  • 1 - cinnamon (small piece)
  • 2 - cloves
  • Water/milk for gravy

How to Make Baby Corn Kurma

  • Cut the baby corns to a desired shape, pressure-cook up to 3 whistles and keep aside.
  • Cut the onions and tomato and grind with green chillies, ginger and garlic (you can substitute ginger and garlic with 3/4 tsp of readymade ginger-garlic paste).
  • Heat the mix of oil and ghee in a kadai and add the items to be tempered followed by the onion-tomato paste.
  • Add turmeric, salt and garam masala powder and mix well.
  • Fry on low flame for 10-15 minutes or until the oil leaves the sides of the kadai (stir occasionally taking care not to burn).
  • In the meantime, grind the cashew nuts, coconut and fennel seeds to a smooth paste, add to the cooked mixture and fry until the oil separates.
  • Add the cooked baby corns and water/milk, little by little to achieve gravy-like consistency and bring to boil on medium-low flame.
  • Garnish with chopped coriander leaves and serve with chapatti or fried rice.
  • Recipe and Image courtesy: Rak`s Kitchen
  • http://www.rakskitchen.net/

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