BABY CORN KORMA

Baby corn Korma is a great side dish along with Chapathi / pulka and Fried Rice. Children love the crunchy taste. A popular dish in functions and occasions too.

Baby corn has become very popular and is available in local markets too. Baby corn has several health benefits:

• Low in calories , low in cholesterol
• High in fiber content
• High in Vitamin B- folate and is a good source of nutrients like potassium, Vitamin C, riboflavin, etc.
• Contains complex carbohydrate which provides a steady stream of energy throughout the day

Confused as to what to cook when you have an unplanned guest for meals or when you are bored with the routine cooking . Try Baby corn korma , a delight to your cooking and also provides nutritional benefits.

Serves – 4

Ingredients:

Baby Corn: 15-16 nos

Red chilli powder : 1 tsp

Turmeric powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Ginger garlic paste: 1tsp

Oil: 2 tsp

Salt : to taste

Milk: ½ cup

For Grinding:

Onions: 1 Big (fry in oil till translucent)

Tomato: 2 medium

Green chilly: 3 medium sized ( 1 inch pieces)

Grated coconut: ¼ cup

Cashew nut: 12 nos  ( grind with little water separately)

For tempering:

Curry leaves: 2 tablespoons (finely chopped)

Bay leaf : 1 medium size

For garnishing:

Coriander leaves: 2 tablespoons (finely chopped)

Procedure for Baby Corn Korma:

• Wash baby corn and drain water. Cut baby corn into desired size and pressure cook for 2 whistles along with ¼ cup of water.
• Fry chopped onions in a kadai. When cool grind with tomato, green chilly . Keep it aside.
• Grind cashew nuts along with grated coconut and keep it aside.
• Heat oil in a kadai. Temper with bay leaf and curry leaves. Reduce flame.
• To this add ginger garlic paste and the first set of grinded paste. Saute well.
• Add Red chilli powder, turmeric powder, garam masala powder, salt and mix well.
• Close the kadai with a lid. Continue cooking on low flame. Mix in between intervals to ensure the korma mixture does not get burnt at the base of the kadai.
• When the mixture starts leaving the sides of the dish , add cashewnut paste. Mix well.
• After 3 to 4 mins add cooked baby corn along with the water in which the baby corn was cooked. When the curry comes to a boil, add milk gradually.
• Keep stirring the korma curry on low flame to ensure milk does not split .
• Put off the flame. Garnish with coriander leaves.
• Baby corn korma curry is ready to serve with Chapathi  / Pulka or Vegetable Fried rice.

Options:

• You can add cubed paneer in the curry along with cashew nut paste. Follow the procedure as mentioned above.
• Paneer is a good combination. It brings variety to the korma preparation. You can name it Baby corn Paneer korma recipe.

Great side dish . A must try recipe for chapathi and pulka.