Baby Corn and Green Peas Curry

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

Ingredients

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

Method

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.