Recipe- Restaurant Style Baby Corn Malai Sabzi

Baby corn masala is a very tasty and comforting baby corn gravy cooked in tomato onion masala, this curry pairs amazing with paratha or roti. Baby corn is one of my favorite vegetables in Indo-Chinese food, stir-fried vegetable, and noodles recipes. A few times have had tried Baby Corn Curry, Baby Corn Jalfrezi, and Baby Corn Rice too but my love still remains with the Indo Chinese only until recently.

Ingredients

Baby Corn -13
Ginger Garlic Paste – 1/2 tsp
Onion – 1/4 cup finely chopped
Fresh Cream – 3 tbsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Coriander Leaves – 1 tbsp chopped
Salt – to taste
Oil – 2 tsp
Jeera – 1/2 tsp

Method

* Rinse babycorn,trim both the edges and pressure cook for 3 whistles.Cut into slightly medium slices,Set aside.Heat oil – add jeera let it splutter.

* Then add ginger garlic paste.Then add chopped onion, add the masala powders and required salt.

* Saute for 2mins then add fresh cream,mix well and let the gravy boil in low flame.

* Now add baby corn.Simmer and cook for 3mins.Finally garnish with coriander leaves.

* Serve hot!