Baby Corn & Green Peas Curry Recipe

Baby Corn & Green Peas Curry Recipe

Baby Corn and Green Peas curry makes a great side dish with roti, parathas and pulaos. This delicious combination of baby corn and green peas makes your dinner time a more fun time. Baby corn matar curry can be served to guests at a party or can be made on any special occasion. This lip smacking and rich in taste dish will surely be loved by all.

Here is an easy recipe with step by step pictures to make Baby Corn and Green Peas curry. Relish eating this creamy  Baby Corn and Green Peas curry. Enjoy.

Directions

Getting ready:
Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now chop them roughly and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it to a paste.

Baby corn matar curry
Discard the stalk and chop each baby corn into ¼ cm thick pieces, place them in a bowl.

Baby corn matar curryMaking:
Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add green peas into it and saute them for 2 minutes by stirring constantly. Keep the green peas crunchy. Once the green peas get roasted, transfer them in a bowl.

Baby corn matar curry
Again pour 2 tsp of oil into the pan. When the oil gets heated, add chopped baby corns into it and saute them for 2 minutes by stirring constantly. Once they get roasted, transfer them in a bowl.

Baby corn matar curry
Pour 2 tsp of oil into the pan. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder, tomatoes-cashews-ginger-green chilly paste, coriander powder and red chilly powder into it. Mix everything really well and saute the masala at regular interval of 1-2 minutes until the oil starts leaving its edges.

Baby corn matar curry
Oil has started leaving the edges of the masala, it is now roasted aptly. Add cream into the masala. Mix it really well and saute it for 1-2 minutes more.

Baby corn matar curry

Now add a cup of water into the gravy followed by salt, garam masala and green coriander. Mix everything really well.

Baby corn matar curryAdd green peas and baby corn into the gravy as well. Mix them really well. Cover the pan and cook the gravy for 5 minutes on medium-low flame so that the veggies absorbs the gravy really well.

Baby corn matar curry

After 5-6 minutes, veggies will absorb the gravy. Baby corn and green peas curry is now ready. Turn off the flame and transfer it to a bowl.

Baby corn matar curryServing:
Garnish this tantalizing and luscious baby corn and green peas curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Baby Corn & Green Peas Curry Recipe
Author: 
Recipe type: Maincourse
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Baby corn – 6-7
  • Frozen/fresh green peas - ½ cup
  • Tomatoes – 2
  • Green chilly – 1
  • Ginger baton - ½ inch
  • Cashews – 1 tbsp
  • Oil – for making curry
  • Asafoetida – 1 pinch
  • Cumin seeds - ¼ tsp
  • Green coriander – 1-2 tbsp (finely chopped)
  • Cream - ¼ cup
  • Coriander powder - ½ tsp
  • Salt - ½ tsp or to taste
  • Turmeric powder - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Garam masala – less than ¼ tsp
Instructions
  1. Wash the tomatoes and green chilly thoroughly with water, allow them to dry out completely. Now chop them roughly and add it to a mixer jar along with cashews. Put the lid on and grind everything into fine paste. Transfer it to a paste.
  2. Discard the stalk and chop each baby corn into ¼ cm thick pieces, place them in a bowl.
  3. Place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, add green peas into it and saute them for 2 minutes by stirring constantly. Keep the green peas crunchy. Once the green peas get roasted, transfer them in a bowl.
  4. Again pour 2 tsp of oil into the pan. When the oil gets heated, add chopped baby corns into it and saute them for 2 minutes by stirring constantly. Once they get roasted, transfer them in a bowl.
  5. Pour 2 tsp of oil into the pan. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder, tomatoes-cashews-ginger-green chilly paste, coriander powder and red chilly powder into it. Mix everything really well and saute the masala at regular interval of 1-2 minutes until the oil starts leaving its edges.
  6. Oil has started leaving the edges of the masala, it is now roasted aptly. Add cream into the masala. Mix it really well and saute it for 1-2 minutes more.
  7. Now add a cup of water into the gravy followed by salt, garam masala and green coriander. Mix everything really well.
  8. Add green peas and baby corn into the gravy as well. Mix them really well. Cover the pan and cook the gravy for 5 minutes on medium-low flame so that the veggies absorbs the gravy really well.
  9. After 5-6 minutes, veggies will absorb the gravy. Baby corn and green peas curry is now ready. Turn off the flame and transfer it to a bowl.
  10. Garnish this tantalizing and luscious baby corn and green peas curry with some green coriander sprigs and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: