This lip smacking easy to prepare restaurant style baby corn gravy goes well with Indian breads and fried rice/pulao...
Baby corn - 10 to 15 cut into cubes
Onion - 1 big sized
Tomatoes - 3 to 4 medium sized
Ginger - 1 inch piece
Garlic - 8 to 10 pods
Fennel seeds - 1 tspn
Chilli powder - 1 tspn
Coriander powder - 2 tspns
Jeera Powder - 1/2 tspn
Garam masala powder - 1 tspn
Kasoori methi - 2 tbspns
Cashew nuts - 8 to 10
Fresh cream - 2 tbspns
Cinnamon - 1 stick
Green and black cardamom - 2 each
Cloves - 2
Ghee or butter 1tbspn
Method For making Masala paste for the Gravy:
Cut tomatoes and onion into cubes.
Pressure cook or microwave baby corns.
Heat oil in a kadai.
Add fennel seeds followed by onions and sauté till its brown in colour.
Add tomatoes and cook till its mushy. Now add chilli , coriander and jeera powder.
Add ginger garlic and cashew nuts switch off the stove. After it cools down grind it to a smooth paste.
Method for making the Babaycorn Masala:
Heat ghee or butter and add cinnamon, cardamom and cloves. Now add the ground paste and cook till the oil separates. Add baby corn , kasoori methi and required salt and cook for 5 minutes.Finally add garam masala and fresh cream and switch off. Restaurant style baby corn masala is ready to serve.