Baby Corn Peas Masala

Baby Corn peas Masala is a great sidedish for rotis and mild pulaos. This is one of my mom's great recipe & its my favorite one.

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Total votes: 869

Gajapriya's Secret Indian Recipe !
Serves: 
2

Preparation Time: 
10mins
Cooking Time: 
20mins

Complexity: 
Easy


Ingredients: 
Babycorn-1 cup
Green peas -1/2 cup(fresh or frozen)
Onion-1 big (cut into cube size)
Tomato-2 medium sized (chopped.roughly)
Ginger & garlic paste-2 tsp
Whole Cashews-10
Butter-2 tsp
Oil-1 tsp
Chilli powder-1 tsp or.according to taste
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Garam masala powder -1 tsp
Fresh cream-1 tbsp
Jeera-1 tsp
Kasoori methi-1 tsp
Coriander leaves-1 tbsp
Curry leaves-1 tbsp
Sugar-1/2 tsp
Salt-to taste
Directions: 
In a pressure cooker add onion ,tomato, whole cashews with 1 and 1/2 cup of water.Cook for 1 whistle.
In meanwhile cut babycorn into small circle size, put it in boiling water(add some salt in water) until babycorn gets cooked (water should be babycorn immersing level)& keep aside after cooked.
After one whistle release the pressure take out the boiled onion tomato & blend it along with cooked water for making thick puree.
Heat the kadai add oil, butter then add jeera, kasoori methi and curry leaves.
Add ginger garlic paste saute till raw smell goes. Then add onion& tomato puree, add one by one turmeric powder, chilly powder, coriander powder, garam masala powder saute for 10 mins ot till the oil appears on the side of the pan.
Now add boiled babycorn and green peas and mix. Add fresh cream + some water boil for some mins. sprinkle sugar & salt & switch off the flame.
Garnish with coriander leaves.serve hot with pulav , naan or roti..
Footnotes: 
1.if you want bright red colour then add kashmiri chilli powder. Instead of water milk can be added after adding fresh cream.
Parboil baby corn and then add it to the gravy and let it cook in the gravy itself so that it absorbs the gravy well.