Aloo Baby Corn

Aloo Baby Corn step by step instructions:

Aloo Baby Corn is simple veggie and the taste of it is equivalent to that of “pav bhaji”. Because the secret ingredient added here is pav bhaji masala. The masala has turned up a normal veggie into finger licking recipe.

I generally prepare aloo baby corn in pressure cooker itself. If you want, you can prepare the subzi in kadai also but after boiling the baby corns and potatoes.

Let us start cooking!!!

Ingredients:
Potato: 1 medium (chopped into chunks)
Baby corn: 5-6 (cut into thin roundels)
Tomato: 1 medium (finely chopped)
Onion: 1 medium (finely chopped)
Oil: 1 tbsp
Asafoetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: 1 tsp
Curry leaves: 5-6
Ginger: 1 tsp (grated)
Turmeric powder: ¼ tsp
Coriander powder: 2 tsp
Red chili powder: ¼ tsp
Pav bhaji masala: ¾ tsp
Coriander leaves: 1 tbsp (chopped)
Salt as per taste

Method:

1. Heat oil in a pressure cooker.
2. Add asafetida and mustard seeds.
3. Let the seeds crackle. Add cumin seeds and curry leaves. Fry for few seconds.
4. Add ginger and fry till the raw smell has gone.
5. Now fry the onions till translucent.
6. Add turmeric powder, coriander powder, chili powder, pav bhaji masala, and salt. Mix well.

7. Add the tomatoes and fry till tender.
8. Add about 1 tbsp of water and then add the potatoes and baby corn. Mix well.

9. Close the cooker lid and let cook on high flame for one whistle and on low flame for 2 whistles.
10. Switch off the gas. Let the cooker pressure release by itself.
11. Open the lid and mix well.
12. Take out in a serving bowl and garnish with coriander leaves. Serve hot with roti, paratha, etc.

Tips:
1. Sugar and lemon juice can be added for extra zing :-)
2. Make sure you do not add much water otherwise the veggie will be more of gravy than dry.

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