This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking.
If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.
INGREDIENTS
Baby corn masala gravy for chapathi, roti
Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.
Cuisine:
North Indian
Category:
Main course
Serves:
Serves 4
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
INGREDIENTS
1 cup =250ml
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HOW TO MAKE BABY CORN MASALA GRAVY
- Wash and chop baby corn into small roundels.
- Grind tomato to a smooth paste and set aside.
- Grind cashew nuts to a smooth paste adding little milk or water.
- In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
- Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
- Then add tomato puree, salt and sugar. Mix well.
- Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
- Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
- Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES
Note
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