Baby Corn Do Pyaaza step by step instructions:
Ingredients:
Baby Corn: 8-9 (slit into half, cut into big pieces, and boiled)
Onion: 2
Tomato: 3 medium
Green Chili: 1 (finely chopped)
Ginger: 1 tsp
Garlic: 1 tsp
Cinnamon: 1 inch
Bay leaf: 1
Cardamom: 1
Cumin seeds: 1 tsp
Asafetida: 1 pinch
Red chili powder: ½ tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Kasuri methi (dried fenugreek leaves): 1 tsp
Fresh cream: 2 tbsp
Sugar: ½ tsp
Clarified Butter (Ghee): 2 tbsp
Fresh coriander: 2 tbsp (finely chopped)
Salt as per taste
Method:
1. Finely chop 1 onion and 1 tomato.
2. Make puree from 2 tomatoes.
3. Cut 1 inch pieces of another onion.
4. In a pan heat ½ tbsp. of ghee.
5. Add the onion inch pieces.
6. Saute till they turn slight brown. Remember we have to keep them crunchy only. Take them out on a plate.
7. Now add the remaining 1-1/2 tbsp ghee to the pan. Add cumin seeds and asafetida. Let the cumin seeds fry for a few seconds.
8. Add green chili, bay leaf, cardamom and cinnamon stick. Fry till they impart fragrance.
9. Now add ginger and garlic. Fry until the raw smell has gone.
10. Add the finely chopped onions.
11. Fry till translucent.
12. Add red chili powder, turmeric powder, coriander powder, and salt.
13. Mix well.
14. Now add the chopped tomatoes and tomato puree.
15. Fry until the tomatoes release the oil.
16. Now add baby corn and fried onion pieces. Mix well.
17. Add kasuri methi, sugar, and fresh cream. Mix.
18. Garnish with fresh coriander.
19. Serve hot with roti.
20. Scrumptious "Baby Corn Do Pyaaza" is ready.
Tips:
1. If required, add water to achieve the desired consistency.
2. Cloves and black peppercorns can also be added.
3. Instead of boiling the baby corn you can cook them covered in the gravy, just for a few minutes. I like the baby corn to be crunchy.
See you soon with a new recipe till then Happy Cooking!!!
“Do Pyaza”, as we all know, is double the onions. These “do pyaza” veggies turn out to be super yummy always. They are easy to make and are a perfect option for your lunch or dinner party.
You can find my “Paneer Do Pyaza” recipe here.
Let us start cooking!!!
You can find my “Paneer Do Pyaza” recipe here.
Ingredients:
Baby Corn: 8-9 (slit into half, cut into big pieces, and boiled)
Onion: 2
Tomato: 3 medium
Green Chili: 1 (finely chopped)
Ginger: 1 tsp
Garlic: 1 tsp
Cinnamon: 1 inch
Bay leaf: 1
Cardamom: 1
Cumin seeds: 1 tsp
Asafetida: 1 pinch
Red chili powder: ½ tsp
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Kasuri methi (dried fenugreek leaves): 1 tsp
Fresh cream: 2 tbsp
Sugar: ½ tsp
Clarified Butter (Ghee): 2 tbsp
Fresh coriander: 2 tbsp (finely chopped)
Salt as per taste
Method:
1. Finely chop 1 onion and 1 tomato.
2. Make puree from 2 tomatoes.
3. Cut 1 inch pieces of another onion.
4. In a pan heat ½ tbsp. of ghee.
5. Add the onion inch pieces.
6. Saute till they turn slight brown. Remember we have to keep them crunchy only. Take them out on a plate.
7. Now add the remaining 1-1/2 tbsp ghee to the pan. Add cumin seeds and asafetida. Let the cumin seeds fry for a few seconds.
8. Add green chili, bay leaf, cardamom and cinnamon stick. Fry till they impart fragrance.
9. Now add ginger and garlic. Fry until the raw smell has gone.
10. Add the finely chopped onions.
11. Fry till translucent.
12. Add red chili powder, turmeric powder, coriander powder, and salt.
13. Mix well.
14. Now add the chopped tomatoes and tomato puree.
15. Fry until the tomatoes release the oil.
16. Now add baby corn and fried onion pieces. Mix well.
17. Add kasuri methi, sugar, and fresh cream. Mix.
18. Garnish with fresh coriander.
19. Serve hot with roti.
20. Scrumptious "Baby Corn Do Pyaaza" is ready.
Tips:
1. If required, add water to achieve the desired consistency.
2. Cloves and black peppercorns can also be added.
3. Instead of boiling the baby corn you can cook them covered in the gravy, just for a few minutes. I like the baby corn to be crunchy.
See you soon with a new recipe till then Happy Cooking!!!
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