Baby Corn Masala

It goes well with Chapati, Roti or even Ghee rice and Jeera rice. Coming to the recipe

                                                   Baby Corn Masala  

 
Cuisine: North Indian
Preparation Time:  10 minutes
Cooking Time: 20 minutes

Ingredients: 
Baby Corn: 200 gms
Tomato: 2 numbers
Cashew: 4 or 5 numbers
Jeera Powder: 1/2 tea spoon
Chilli Powder: 1/2 tea spoon
Garam masala: 1/2 tea spoon
Cinnamon: 1/2 inch stick
Jeera: 1/4 tea spoon
Turmeric powder: 1/2 tea spoon
Coriander Leaves: 1/2 tea spoon finely chopped 
Water as needed
Salt to taste
Oil as needed

Method:
1. Cut tomatoes in to halves. In a sauce pan boil 2 cups of water, add the tomatoes and cashews and put off.
2. Strain it and cool it off completely. Transfer it to a mixie jar and grind it to a fine smooth paste and keep it aside.
3. In a sauce pan boil 1/2 litre of water, add the baby corn, 1/2 tea spoon turmeric powder and cook it for 5 minutes, put off the flame.
4. Strain the baby corn and cut in into 1 & 1/2 inch lengthwise pieces. Keep it aside.
5. Place a pan on the stove, add oil when it is hot, add jeera and cinnamon and wait for  it to splutter.
6. Now add green chilli, the tomato cashew paste and cook till the raw smell goes off, it may take 3 minutes. Keep it stirring as the cashew may stick to the pan.
7. Add chilli powder, gram masala and jeera powder, salt and boiled baby corn, stir well for 2 minutes and add 1 & 1/2 cups of water.
8. Bring it to boil, add 1/2 tea spoon fresh cream and mix it well.
9. Summer it for 5 minutes and put off the stove. Transfer it to a serving bowl, garnish with coriander leaves and fresh cream.

Note: 
In this Baby Corn Masala, the baby corns will be very juicy.