Monday, 13 January 2014

Baby Corn and Green Peas Curry

A simple everyday main course dish, which you can be rustled up easily in your kitchen.


8-9 baby corns,
2 cups green peas,
½ cup fresh grated coconut,
1 medium-sized onion,
1 large tomato,
2 – 3 green chillies,
A small fistful of coriander leaves,
1 tsp powdered turmeric,
5-6 cloves of garlic,
1 inch piece of ginger,
2 tbsps curd,
1 piece of cinnamon,
2 cloves,
2 green cardamom,
1 tsp red chilli powder,
1 tsp cumin powder,
½ tsp powdered black pepper,
1 tsp coriander powder,
½ tsp garam masala powder,
1/3 cup cream,
Salt to taste,
½ cup milk,
1.5 tbsp crushed kasuri methi,
2 tbsps oil,
1 tsp ghee


Slice the baby corn into bite-sized slices.

Cook the peas and baby corn in salted water till done.

Grind the coconut, onion, tomato, green chillies, coriander leaves, ginger, garlic, half the turmeric and curd into a fine paste.

Heat the oil and add the cinnamon, cloves and green cardamom. After a minute add the prepared paste and fry on a medium heat till oil separates. Now add all the dry spices and sauté for about a minute.

Next add the cream, cooked vegetables, salt and sauté for another minute. Lastly add the milk, sprinkle the crushed kasuri methi and let it come to a boil. Lower the heat and let it simmer for 2-3 minutes.

Serve hot drizzled with the ghee.

Goes well with phulkas or any Indian bread.