Monday, August 1, 2011

Baby Corn masala in Coconut milk

I make veg masala almost once in a week for rotis/ chappathis or jeera rice. I had a can of baby corn and coconut milk.Hence, I decided to make a masala / korma out of this. All you need is,

Baby corn 1 can
1 cup of coconut milk
Finely diced onion 1/2 cup
Green chilies chopped 1 teaspoon
Cloves 2-3 nos
Fennel seeds 1 teaspoon
Cardamom crushed about 1 teaspoon
Whole black pepper 5-6 nos
Cinnamon stick about 1/2 inch
Garam masala powder 1 teaspoon
Ginger garlic paste 1 teaspoon
Turmeric 1/2 teaspoon (optional)
Oil 2 tbsp
Salt to taste

Drain water from the can and rinse the baby corn thoroughly in cold water.

Heat about a tbsp of oil in a heavy bottomed pan and saute baby corns for about 3-5 minutes until the color slightly changes to golden brown. Switch off the heat and keep the corns aside.

I do not want to cut the baby corns. This is up to your choice. You can chop into bits if you like.

In the same pan, heat the remaining oil, add cloves, cardamom, cinnamon, fennel seeds and whole black pepper.

When you smell the aroma from the spices, add the onions and about a pinch of salt. The color of onion changes gradually to golden yellow, add the ginger garlic paste and green chilies. Saute for 2-3 minutes or until the raw smell goes.

Let this mixture cool and blend together to form a smooth paste.

The paste goes to a skillet over a medium flame with about 1/4 cup of water.Do not pour too much of water, as we are going to add coconut milk.

When the bubbles slowly appear, its time you add the baby corns, salt, turmeric and let it cook for about 5-6 minutes. Add the garam masala powder and reduce the heat to low.

Pour the coconut milk to the mixture and switch off the flame. 

Garnish with chopped cilantro (optional)

This smooth creamy masala is perfect combination for Rotis/parathas.