Baby Corn Butter Masala

Hey all! Today I wanted to make a rich and restaurant style vegetable. When I checked my fridge I found these cute baby corns. I thought of making a butter masala recipe out of it. It turned out to be fantastic. Make this today and impress your loved ones :).

Let us start cooking!!!

Ingredients:
Baby Corn: 8-10 cut into roundels or pieces 1 to 1 ½ cm long
Capsicum: 1 small cut into small chunks (Optional)
Onion: 1 medium chopped
Tomatoes: 2 chopped
Cashew Nuts: 4-5 soaked in warm water for 1-2 hours
Oil: 1 tbsp
Ginger-Garlic paste: 1 tsp
Asafetida: a pinch
Cumin seeds: 1 tsp
Coriander Powder: 2 tsp
Red Chilly Powder: 1 tsp
Butter: 1 tbsp
Turmeric Powder: ¼ tsp
Garam Masala Powder: ½ tsp
Kasoori Methi: a pinch
Chat Masala: ¼ tsp
Cream: 1 tbsp
Coriander leaves: 2 tbsp finely chopped
Salt to taste

Method:

1. Boil the Baby corn for 2-3 whistles.
2. In a pan heat oil. Add asafetida, cumin seeds. Fry for few seconds.
3. Add ginger garlic paste and fry till the raw smell has gone.
4. Now add onions and fry till translucent.
5. Add tomatoes, red chilly powder, coriander powder, turmeric powder and salt. Stir well. Let it cook till the oil separates from the tomatoes.

6. Now switch off the burner and let the masala cool.
7. Then grind the masala along with cashew nuts into a smooth paste.

8. Now take a pan and add butter to it. Fry capsicum for a minute.

9. Pour the pureed masala to it and let a boil come.
10. At this stage add the baby corns. Stir well.

11. Add garam masala, kasoori methi and chat masala and cook it covered for a minute.
12. Garnish with cream and coriander leaves and serve hot with chapati/nan.

Tips:
1. Let the capsicum remain a bit crunchy.
2. This butter masala gravy can be used for making other vegetables also.

See you soon with a new recipe till then Happy Cooking!!!