Baby Corn Mutter Masala Recipe: What Indian Dish you can cook with baby corn? Plenty actually 🙂 This simple recipe that i am sharing with you today is a family favorite. You vegetarians out there will definitely enjoy cooking and eating this! The gravy is flavorsome, simple and does not take away from the real taste of our star ingredients.
Presenting to you: Indian Style Corn Mutter Masala 🙂 It is awesome when served with either rice or Roti/ Naan or any Indian Flatbread . We will use minimal spices, for the real flavor of each and every ingredient to shine 🙂
Ingredients Required for Baby Corn Mutter Masala:
- Fresh Baby corn,cut into inch-long quarters.200gm
- Fresh Shelled peas 200 gm. You can go for frozen peas too!
- Three medium sized spanish/red onions finely chopped
- 2-3 garlic cloves finely chopped
- An inch of ginger peeled and chopped
- 4 medium-sized red tomatoes, finely chopped
- 1 bay leaf / Tej patta (optional )
- 4-5 black peppercorns
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri Red Chili Powder (if using any other variety,use only half a teaspoon) This will give both the spice and color
- 1 teaspoon coriander powder
- Salt to taste
Method of Preparing Baby Corn Mutter Masala
In a heavy-bottomed skillet or a pressure cooker. Add two tablespoons of olive oil. You may add any other cooking oil of choice except for pungent oils like mustard oil etc. Once the oil gets hot add hot peppercorns and bay leaf. In a blender add together the onion, garlic, and ginger. Grind to a fine paste.
Add this to the hot oil and cook on low flame. It will take around 7-8 minutes and the onions will start betting browned up. At this point add all the spices except salt .Cook for 1-2 minutes. You may have to look over the pot,as the spices make the onion stick to the bottom. Resist the urge to add more oil 😛
Meanwhile,puree the tomatoes and add them to the cooked onion and spice mixture. Turn the flame to high and let the whole thing come to a boil.
At this point, add the peas and baby corn to the gravy. Put the lid on the pressure cooker and let around 2-3 whistles come. Alternatively, if you are not using a pressure cooker, cover the lid and let the gravy cook on medium-low for 20 minutes. Add around half a cup of water in this case.
After the whistles come, or after 20 minutes; turn the flame on. Let the gravy sit covered for 10 minutes. Now it is ready to serve. Garnish with coriander leaves or chili cut lengthwise. Serve hot with steamed rice or flatbread. Its easy,yummy and something are different 🙂