Tuesday, 29 January 2013

Baby Corn Capsicum curry

Baby Corn Capsicum curry
Serves 3 people

This is a very mild and creamy curry. Capsicum is one of my favorite vegetables. Whether eaten raw in a salad or just added as a garnish to a gravy it imparts a rather unique taste and flavor. This is one of those gravies which tastes like the restaurant ones. Children would love it, if you just skip the chili part !

Ingredients :
Baby Corn - 10
Capsicum - 1/2 a big one (cut into big pieces)
Onion - 1 big (chop finely ) and 1 small (cut into big pieces)
Tomatoes - 1 big
Red Chili powder - 1 leveled tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Kasoori Methi - 1/2 tsp
Tomato Ketchup -1 tsp
Cashew nuts -5 - 6
Coriander leaves - 1 tbsp
Cumin seeds - 1 tsp
Turmeric powder - a pinch
Garam Masala powder - 1/4 tsp
Milk - 1/2 cup(boiled) - 125 g
Oil - about 2 tbsp

Method :
-Boil the Baby corn with salt ,half a cup of water and turmeric powder in a pressure cooker for one whistle.Once its done boil it until all the water evaporates.
-To a pan, add a tsp of oil saute the capsicum for 3-4 mins and remove them. To the same pan add another tsp of oil and saute the smaller onion until its translucent and remove.
-To the pan add 1 tsp of oil add the onions and tomatoes and saute them until the onions are browned well and the tomatoes are cooked.
-Add the cooked onions and tomatoes to a blender along with the Chili powder,coriander powder,cashew nuts, Ketchup and Kasoori Methi and grind.
-Add oil to the pan and once it heats up, splutter the cumin seeds, add the ground paste and saute for a few mins on low flame , add the garam masala powder,coriander leaves and the milk .Mix it well.
-Add little water depending upon the thickness of gravy that you desire .Add the sauted onions and Capsicum and mix well.Cover and cook on low flame for  5 - 10 mins .
-It's done !

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