Baby Corn Sabzi
Serves: |
4 |
Recipe Type: |
Veg. |
Preparation Time: |
15 M |
Cooking Time: |
20 M |
Difficulty: |
Easy |
Ingredients:
- 1½ kg (3.3 lb) Baby Corn (boiled, diced into ½-inch cubes)
- 4 tsp (25 g) Ginger-Garlic Paste
- 1 tbsp (15 ml) Vegetable Oil
- ½ tsp (1 g) Cumin Seeds
- 1 cup (200 ml) Tomato Puree
- 1 cup (200 g) Yoghurt (whisked)
- 100 g (3 ½ oz) Green Peas (shelled)
- 2 tsp (8 g) Salt
- 1 tbsp (4 g) Green Coriander (chopped)
Cooking Instructions:
- Extract the ginger-garlic juice from the paste and discard the pulp.
- Place a kadai on fire and heat vegetable oil.
- Add cumin seeds and sauté till they start spluttering.
- Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
- Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
- Sprinkle salt and ginger-garlic juice.
- Cook for 2 minutes, till the gravy becomes thick.
- Garnish with chopped green coriander.
- Serve hot with any Indian bread.