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Indian Recipes : Baby Corn Korma Recipe
Baby Corn Korma is a Hyderabadi delicacy, which is rich in taste and high in calories. Learn how to make/prepare Baby Corn Korma by following this easy recipe.

Baby Corn Korma Recipe
9.3 / 10 ( 4 votes)
Recipe Type

• 12-15 Baby Corns
• tsp Garam Masala Powder
• tsp Turmeric Powder
• 2 tbsp Oil & Ghee (mixed)
• Salt (to taste)
• Coriander Leaves (for garnishing)

To Grind (1)
• 2 big Onions
• 1 medium Tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 medium Green Chilies

To Grind (2)
• 1 tbsp Coconut
• 10 Cashew Nuts (soaked for 3 hours)
• -1 tsp Fennel Seeds

To Temper
• 1 Bay Leaf
• 1 Elaichi
• A small piece of Cinnamon
• 2 Cloves
How to make Baby Corn Korma:
Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside.
Cut onions and tomato. Place them in a grinder.
Add ginger, garlic cloves and green chilies and grind them to a paste.
Heat oil and ghee in a kadai.
Add bay leaf, elaichi, cinnamon and cloves.
Add the onion paste prepared in the kadai and stir well.
Add turmeric powder, salt and garam masala powder. Mix well.
Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai.
Add water to form a gravy consistency and boil the mixture.
Add the cooked baby corn pieces.
Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste.
When the gravy starts boiling, add the cashew nut paste and stir well.
Boil the gravy till it becomes thick.
Garnish with coriander leaves.
Serve hot with chapatti or fried rice.

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