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Baby Corn-Peas Masala Curry

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: north indian
Servings: 4 serving

Ingredients

  • 8 - 10 , 1 Baby corn " - chopped into pieces (if using fresh, boil them until tender)
  • 1 cup Green peas (I used thawed frozen peas)
  • 1 Onion - medium, finely chopped
  • 2 chilies Green - slit
  • 1 cup Tomato puree
  • ½ tsp Ginger-garlic paste
  • ¼ tsp Turmeric
  • 1 tsp cumin Ground
  • ½ tsp chili powder Kashmiri red (increase if you like spicy food)
  • ½ tsp Garam Masala
  • ½ ~ 1 cups Milk
  • 2 tbsp Cream

Instructions

  • Heat 1tbsp butter in a saute pan; add onions and green chilies. Cook until onions start turning brown around the edges.
  • Next add ginger-garlic paste and cook for 1 minute. Add turmeric, chili powder, cumin and garam masala; cook for 1~2 minutes.
  • Add tomato puree and cook for 4~5 minutes until oil starts to separate.
  • Next add baby corn and green peas; cook for 2~3 minutes.
  • Add milk and bring to a simmer. Cover and cook until the gravy thickens a little bit.
  • Finally add cream and cook till heated through, about 2minutes.

Notes

This curry can be served with rice or roti or even some crusty bread. I made this for dinner and served with phulkas, then I had the leftover for lunch the next day with bread. 
Lets check out what my fellow marathoners have cooked up today for BM# 35.
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