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Showing posts with label SIDE DISH FOR ROTI. Show all posts
Showing posts with label SIDE DISH FOR ROTI. Show all posts

December 28, 2021

Paneer Bhurji Recipe - How to make Paneer Bhurji

Paneer bhurji recipe

Paneer bhurji is a simple, quick and tasty side dish for chapathi / roti. It can be prepared easily under 15 minutes. All you need is some onion, tomato for the base along with whole spices and spice powders. You can serve this paneer bhurji as side dish for roti / chapathi or stuff and roll it to make paneer frankie and enjoy ! You can also stuff this paneer bhurji in two bread slices, toast to make it a sandwich. Sometimes, I use this paneer bhurji to make paneer masala dosa too.

Friends, do try this easy and yummy Paneer bhurji and enjoy as you like. 

Paneer bhurji

Check out my other PANEER RECIPES 

Paneer bhurji recipe


Paneer bhurji recipe

Paneer bhurji recipe - Scrambled paneer masala recipe for chapathi / roti.


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Paneer / Cottage cheese - 200 gms
  • Cooking oil - 2 tbsp
  • Cumin seeds – 1/2 tsp
  • Big onion – 1 (finely chopped)
  • Ginger garlic paste – 1 tsp
  • Big Ripe tomato -1 (-do-)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Crushed kasoori methi – 1 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - as needed
  • Sugar - 1/4 tsp
  • Water - as needed
  • Coriander leaves - to garnish
HOW TO MAKE PANEER BHURJI
  1. Wash and scramble the paneer into small pieces using your hands.
  2. Heat oil and splutter cumin seeds. Saute onion till transparent.
  3. Add ginger garlic paste and saute till raw smell goes off.
  4. Add tomato and saute till mushy. Add red chilli powder, turmeric powder, garam masala powder, salt and sugar. Mix well.
  5. Lastly add the scrambled paneer. Mix gently and switch off the flame.
  6. Add crushed kasoori methi and finely chopped coriander leaves.
  7. Mix and serve with roti/ chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash the Paneer and scramble into small pieces or grate it using a big holed grater. Do not make it mushy. Set aside.
  • Paneer bhurji
  • Heat oil in a kadai. Splutter cumin seeds. Saute onion, ginger garlic paste till raw smell goes off.
  • Paneer bhurji
  • Now add the tomato and saute till mushy. Add turmeric powder, red chilli powder and garam masala powder. Add salt and sugar.
  • Paneer bhurji
  • Mix well and lastly add the scrambled paneer. Mix gently and add crushed Kasoori methi. Switch off the flame and garnish with finely chopped coriander leaves.
  • Paneer bhurjiPaneer bhurji
  • Remove and serve hot with chapathi / roti. 


Enjoy !

Note

  • For variations, you can saute 1/4 cup of chopped capsicum along with onion.
  • You can also add 1/2 tsp of coriander seeds powder if you like.

  
  Easy, yummy Paneer bhurji is ready to enjoy !

 Paneer bhurji


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October 5, 2021

Sorakkai Kurma | Bottle Gourd Kurma Recipe

Bottle gourd kurma

I never imagined a kurma recipe with Bottle gourd (Sorakkai in Tamil, Lauki in Hindi) until I came across a YouTube video. In Bangalore hotels, I have tasted vegetable sagu for poori and set dosa with chow chow or turnip but I have never tasted kurma with bottle gourd.

Basically Bottle gourd is a bland vegetable with rich water content. So it can easily absorb the taste of the dish we add in. This kurma recipe I shared here is an easy, yummy South Indian style recipe that can be prepared directly in a pressure cooker just like my other Kurma varieties. It came out so well and tasty. We all loved it with soft chapathi. I am sure it will taste great with poori and dosa.

Friends, do try this Bottle gourd kurma / Tamil nadu style Sorakkai kurma for a healthy variation from usual kurma recipes. You will love it. 

Check out my

Sorakkai dosa

Sorakkai kootu

Sorakkai poriyal

Sorakkai sambar

Sorakkai paal kootu


Sorakkai kurma


Sorakkai kurma / Bottle gourd kurma recipe


Sorakkai kurma / Bottle gourd kurma recipe

Sorakkai kurma / Bottle gourd kurma recipe for chapathi, poori and dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Bottle gourd – 1
  • Big onion – 1
  • Tomato – 1
  • Cinnamon – 1 inch
  • Cloves – 2
  • Cardamom – 1
  • Black stone flower – 1
  • Bay leaf – 1
  • Cumin seeds - 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt and water - as needed
  • Coriander leaves - to garnish
To grind
  • Grated coconut – 1/4 cup
  • Fennel seeds – 1/2 tsp
  • Pottukadalai / roasted chana dal – 1 tbsp
HOW TO MAKE SORAKKAI KURMA
  1. Wash and peel the skin of bottle gourd. Cut and remove the center soft portion. Chop into small cubes.
  2. Grind coconut, fennel and gram dal into smooth paste.
  3. Heat oil in a pressure cooker base. Saute the whole spices.
  4. Now add the onion and saute till transparent.
  5. Add ginger garlic paste and saute for a minute.
  6. Add tomato and bottle gourd. Mix well.
  7. Add the ground coconut paste, red chilli powder and garam masala powder.
  8. Mix well and add little water. Pressure cook in low flame for one whistle.
  9. Open the cooker after the steam is released. Serve hot with chapathi, poori and dosa.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Bottle gourd. Chop into small cubes.

  • Heat oil in a pressure cooker. Saute cinnamon, cloves, bayleaf, black stone flower and cardamom. Add cumin seeds.

  • Add onion and saute till transparent. Add ginger garlic paste and saute until raw smell goes off.
    • Sorakkai kurma
  • Add tomato and saute till mushy. Now add turmeric powder, red chilli powder, salt and garam masala powder. Mix for a minute.
  • Sorakkai kurma
  • Lastly add the chopped bottle gourd pieces. Saute for a minute. Grind coconut, fennel seeds and gram dal to a smooth paste.
  • Sorakkai kurma
  • Add the paste to the cooker. Mix well and add little water. Do not add more water as bottle gourd itself leaves water while cooking. So adding more water makes the kurma watery. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Garnish with coriander leaves. Serve hot with chapathi. Enjoy !Sorakkai kurma

Note

  • For variations, you can grind green chilli instead of red chilli powder.
  • You can add ginger garlic while grinding instead of sauting ginger garlic paste.
  • Do not add more water while pressure cooking. Around 1/2 cup is enough.

Try this easy, yummy Bottle gourd kurma and enjoy with chapathi.

Sorakkai kurma recipe


 

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July 19, 2021

Easy Paneer Curry | Paneer Masala Curry For Chapathi

Paneer curry

This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha’s favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels.

There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti.

Paneer curry

Easy paneer curry / Paneer masala curry recipe


Easy paneer curry / Paneer masala curry recipe

Easy paneer curry / Paneer masala curry recipe for roti / chapathi


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Paneer / Cottage cheese - 200 gms ( cubed)
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Cumin seeds - 1/2 tsp
  • Big onion - 1
  • Tomato – 2
  • Ginger garlic paste – 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
  • Crushed kasoori methi – 1 tsp
  • Coriander leaves - to garnish
HOW TO MAKE PANEER CURRY
  1. Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use.
  2. Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste.
  3. Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt.
  4. Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil.
  5. Switch off the flame and serve hot with roti and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use.

  • Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off.
  • paneer curry
  • Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt.
  • paneer curry
  • Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute.
  • paneer currypaneer curry
  • Switch off the flame. Garnish with coriander leaves. Enjoy !

Note

  • For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer.


Try this easy and yummy paneer curry for roti and enjoy !

paneer masala curry


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June 3, 2021

Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

Kondakadalai kurma

Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

Check out my hotel style white chana kurma

Easy chole recipe in pressure cooker

 black chana kurma

Black chana kurma / Karuppu kondakadalai kurma recipe


Brown chana kurma / Karuppu kondakadalai kurma recipe

Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa


 
Cuisine: Indian
Category: side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Black chana / Karuppu kondakadalai - 1 cup
  • Cooking oil - 2 tbsp
  • Big onion - 1
  • Green chilli - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1.5 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 to 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Ripe tomato - 2
  • Big onion - 1 or small onion - 5
  • Grated coconut - 2 tbsp
  • Fennel seeds - 1/4 tsp
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Cashew nuts - 5
  • Boiled chana - a fistful
  • Curd - 2 tsp
HOW TO MAKE BLACK CHANA KURMA
  1. Wash and soak black chana in required water over night or 12 hours.
  2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
  3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
  4. Add red chilli powder, turmeric and garam masala powder.
  5. Add the cooked chana and boil well adding enough water.
  6. Grind the ingredients given under “ to grind” to smooth paste.
  7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
  8. Switch off the flame and garnish with coriander leaves. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame.
  • black chana kurma
  • Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste.
  • black chana kurma
  • Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water.
    • black chana kurma

    black chana kurma
  • Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves.
  • black chana kurma
  • Serve hot with chapathi, poori and dosa. Enjoy !

Note

  • For variations, you can saute onion, tomato, coconut and spices before grinding.
  • You can skip one green chilli and use red chilli powder alone.
  • Adjust the quantity of chilli powder and garam masala powder as per your taste.


Try this yummy and healthy brown chana kurma and enjoy !

karuppu kondakadalai kurma


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February 1, 2021

Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 


Dill leaves dal

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Sabsige soppu dal

Dill leaves dal / Sabsige soppu dal recipe


Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.


 
Cuisine: Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Toor dal or moong dal - 1/2 cup
  • Dill leaves /Sabsige soppu - 1/2 cup
  • Cooking oil - 2 tbsp
  • Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp)
  • Big onion - 1
  • Crushed garlic - 10 cloves
  • Curry leaves - few
  • Tomato - 1
  • Green chilli - 2
  • Tamarind - small berry size
  • Dhania powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Sugar or jaggery - 1/2 tsp
HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL
  1. Wash and chop dill leaves, onion, tomato and green chilli.
  2. Wash and pressure cook toor dal in enough water for 2 whistles.
  3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
  4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
  5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
  6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil.

  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.
  • dill leaves dal
  • Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame.
  • dill leaves daldill leaves dal
  • Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out.
  • dill leaves dal
  • Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !

Note

  • Add more green chillies based on your taste.
  • You can use moong dal instead of toor dal.
  • You can use red chilli powder instead of green chilli.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 Sabsige soppu saaru


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March 17, 2020

Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic


Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic



Cuisine: North Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Cauliflower - 1/2 (I used big one)
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder - 1.5 tsp
  • Garam masala powder – 1/2 tsp
  • Aamchur powder or lemon juice – 1/4 tsp (optional, I dint use)
  • Salt - as needed
  • Water - to sprinkle + 3 cups ( to boil cauliflower florets)
  • Coriander leaves – to garnish
HOW TO MAKE JAIN CAULIFLOWER CURRY
  1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
  2. Drain the water and keep the parboiled cauliflower aside.
  3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
  4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
  5. Mix quickly and add the cauliflower florets, required salt. Mix well.
  6. Cover cook for few minutes. Sprinkle little water if its too dry.
  7. Switch off the flame after the cauliflower is completely cooked.
  8. Garnish with coriander leaves and serve hot with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder.

  • Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf.

  • Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt.

  • Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.

  • Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves.

  • Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is mentioned as aloo gobi matar curry in North India.

  • Enjoy !

Note

  • I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
  • For variations, you can saute frozen green peas along with cauliflower and make this curry.
  • You can also make this in gravy kind by sauting tomato along cauliflower and adding more water for cooking.
  • Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic and enjoy with rice, roti !

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August 12, 2019

Baby Corn Masala Gravy For Chapathi / Roti

baby corn masala for chapati
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.


baby corn masala gravy recipe

Baby corn masala gravy for chapathi, roti


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
  • Baby corn - 4 to 5
  • Big onion - 1
  • Ginger garlic paste / gg paste – 1 tsp
  • Ripe tomato - 2 big (Grind to puree)
  • Cashewnuts - 8 to 10 (Grind to a paste adding milk/water)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder / dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Cinnamon, cloves, cardamom and bay leaf – 1 each
  • Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp (Any Flavorless oil)
  • Butter - 2 tsp (optional)
  • Coriander leaves - to garnish
HOW TO MAKE BABY CORN MASALA GRAVY
  1. Wash and chop baby corn into small roundels.
  2. Grind tomato to a smooth paste and set aside.
  3. Grind cashew nuts to a smooth paste adding little milk or water.
  4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
  5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
  6. Then add tomato puree, salt and sugar. Mix well.
  7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
  8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
  9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES
  • Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water.

  • Grind cashew nuts to a smooth paste adding required water or milk. Set aside. 

  • In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it.
  • baby corn masala gravy recipe
  • Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders.
  • baby corn masala gravy recipe
  • Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides. 
  • baby corn masala gravy recipe
  • Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy ! 
baby corn masala gravy recipe  baby corn masala gravy recipe  

Note

  • Adjust the quantity of chilli powder as per your spice level.
  • Do not skip cashew paste as it adds thickness and richness to the gravy.
  • For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.
baby corn masala recipe

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