Baby Corn Sabzi Cooking Recipes

Ingredients :

1¹/2 kg

20 g

15 ml

3 g

200 g

200 g

100 g

10 g

baby corn (fresh or canned)

ginger garlic paste

oil

cumin (jeera) seeds

tomato puree

yoghurt, whisked

green peas (shelled)

salt

1. Prepare ginger and garlic paste.
2. Obtain extract by squeezing out the liquid from the paste, retain the liquid and discard the pulp.
3. Peel and boil the baby corn.
4. Dice into half inch cubes.
5. In case of canned, just dice into cubes.
6. Heat oil in kadhai (wok), add cumin seeds and sauté till they start to crackle.
7. Stir in tomato puree, cook till the raw flavor diminishes, for about 6-8 minutes.
8. Stir in the yoghurt, baby corn and green peas, let it cook for about 5 minutes.
9. Season with salt and the ginger garlic paste extract.
10. Cook for another 2 minutes or until the curry thickens.
11. Serve hot, garnished with chopped coriander and accompanied by any Indian bread.

Serves 4

Preparation time : 10 - 15 minutes

Cooking time : 20 minutes

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