iCookiPost

Baby corn in Palak Gravy

Ingredients

1. Spinach(palak) – 2 bunch
2. Baby Corn – 10
3. Onion(chopped) – 2
4. Ginger-garlic paste – 1 1/2 tbsp
5. Tomato – 2
6. Green chilly(chopped) – 3
7. Cumin(jeera) powder 1/4 tsp
8. Red chilly powder – 1 tsp
9. garam Masala powder – 1/2 tsp
10. Cashew nuts – 5
11. Salt
12. Oil

Preparation

1. Soak cashew nuts in warm water and grind it to a fine paste.
2. Clean and blanch spinach .make a paste of it.
3. Heat oil in a pan. Add chopped onions,ginger garlic paste,green chilly and saute well
4. Add tomato paste and red chilly powder to it and mix.
5. once it is done add spinach paste,cumin powder,garam masala powder, salt to it add boil with required amount of water.
6. once it starts boiling, add baby corn to it .cover and cook for 5 minutes.
7. once gravy becomes dry add cashew nut paste to it and boil again for 5 more minutes on low flame.
8. Serve with roti.

Recipe courtesy:Lakshmi Nair

Ingredients:

1. Paneer cubes – 200 gms
2. Baby Corn – 20 nos.
3. Onion (chopped) – 2
4. Tomato (big,chopped) – 1
5. Ginger-Garlic paste – 2 tbsp
6. Cumin(jeera) – 1/4 tsp
7. Green chilly – 2
8. Turmeric powder- 1/2 tsp
9. Kashmiri red chilly powder – 1/2 tsp
10. Coriander powder – 1/2 tsp
11. Garam Masala powder – 1/2 tsp
12. Cashewnut paste – 1 tbsp
13. Salt – to taste
14. Yellow color – a pinch
15. Coriander leaves or curry leaves – To garnish

Preparation

1. Fry paneer cubes till light brown and keep aside.soak cashew nuts in warm water for 20 minutes and grind it into a fine paste.
2. Heat oil in a kadai. Saute cumin seeds,add chopped onions,green chilly , ginger- garlic paste and fry till brown in color.
3. Add all the masala powders and chopped tomatoes and stir until it seperates from oil.
4. Then add the paneer cubes,corn, cashew nut paste, salt , a pinch of yellow color and mix well.
5. Add little quantity of water and boil for 3- 4 minutes until gravy is done.Garnish with curry leaves.
6. Your Makai paneer is ready to serve with chappathi or naan.

Note:If you are using sweet corn then make sure you boil it with salt.

Ingredients:

1. Fresh corn kernels – 4 cups
2. Milk – 1 cup
3. Jeera(cumin) seeds – 1 tsp
4. Mustard seeds – 1 tsp
5. Dry red chilly – 2
6. Turmeric powder – 1/4 tsp
7. Maida (all purpose flour) – 1 tbsp
8. Asafoetida powder(Hing) – 1/2 tsp
9. Curry leaves – A bunch
10. Green chilly – 2
11. Ginger – small(1″) piece
12. Coriander leaves – 1/4 cup
13. Oil – 4 tbsp
14. Salt – To taste

Preparation:

1. Make a green paste of green chilly, ginger, curry leaves, 1/2 tsp jeera, coriander leaves and set aside.
2. Heat oil in a pan, splutter mustard seeds, add rest of the cumin and cook until it turns golden brown.
3. Add dry red chilly, turmeric powder, hing, and curry leaves. Immediately add green paste and keep flame at low for a while (1-2 minutes).
4. Now add the flour and stir cook for couple of minutes and keep scraping the pan to avoid sticking.
5. Gradually add milk little by little and mix well
6. Add corn and cook until it becomes tender
7. Add salt to taste and garnish it with curry leaves

Your corn curry is ready, serve hot with chappathi’s.