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Friday, 28 April 2017

Capsicum Babycorn masala

Easy to make delicious capsicum baby corn in a tomato,onion gravy base !. An excellent side dish for rotti.


Preparation Time : Under 15 minutes
Cooking Time : Under 15 minutes

INGREDIENTS:
Capsicum - 3 no.s chopped
Baby corn - 10-15 no.s chopped
Tomato - 2 large no.s chopped
Onion - 1 cup chopped
Ginger - 1 inch sized
Garlic - 3 to 4 pods
Cashews - 5 to 6 no.s
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves- 2 teaspoon
Milk -1/4 cup
Salt - as required
Butter - 2 tablespoon
Oil - 2 teaspoon

METHOD:

1. In a 2 liter pressure cooker, add 2 tablespoon of water and 2 teaspoon of oil. Then add a layer of onions,and above that add ginger and garlic.


2. Above onions, add a layer of tomatoes. Above tomatoes, add cashews,coriander,cumin,red chilli powder and salt.



3. Cover the lid and cook in high for 2 whistles and switch off the stove and let the pressure settle. 

4. Blend them in to a smooth puree.

5. In a pan, add some butter and saute capsicum and baby corn. Add turmeric and salt and mix well. Saute them, till they turn little soft. 


6. Now add the tomato puree which you prepared in step 4. Add some water to your desired consistency.Also add garam masala. Allow the contents to boil well for 5 to 6 minutes. Then add dry fenugreek leaves and milk. Mix well and switch off the flame.


7. Garnish with coriander leaves and serve with rotti or rice .



NOTES:

1. The same gravy base can be used with any other vegetables of your choice. 



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