Dad was here till yesterday to drop off sister who has relocated to Hyderabad. Well, he is one no non-sense person who eats anything without cribbing and praises it whole-heartedly too. But I wanted to prepare something nice for him and it hit upon me that he loves babycorn. So, I resorted to Shahi Baby Corn with rotis for breakfast and he loveeed it so much that he said he would just have 2 phulkas for dinner with the remaining small cup too 😉 Thank you so much Rays for this finger-licking recipe.
Here is how I made it with very few modifications 🙂
Paneer cubes – About 5-6
Green peas – Shelled and cooked – 1 cup
Cashews – 8-10 ground into a paste
Jeera – 3/4 tsp
Dhania powder – 1 tsp
Chilli powder – 1 tsp
Turmeric – 1/4 tsp
For cooking the babycorn
Baby corn [fresh and tender] – About 6-7 chopped to 2 inches length
Milk enough to drown the baby corn
Turmeric – a pinch
For the gravy
Onions – 2 medium sized – roughly chopped
Tomato – 1 large sized – roughly chopped
Ginger – About an inch – Peeled and chopped rough
Green chillies – 4-5 broken into 1/2 inch pieces
For the Seasoning
Elaichi – 1-2
Bay-leaf – 1 medium-sized leaf
Cinnamon – 1/2 an inch stick
Jeera – 1/4 tsp
Chilli powder – A pinch
Some ginger juliennes
Finely chopped fresh coriander leaves
1. Take a thick bottomed vessel. Pour in the milk, add the baby corn and a pinch of turmeric. Close and cook on low fire till the corn cooks well and the milk reduces. Keep stirring every now and then.
2. Shallow fry onions with some ginger till they turn pink and translucent. Add the tomatoes and green chillies and stir for 2 minutes. Cool and grind to a smooth paste. Keep aside.
3. Take some oil in a kadai. Throw in the jeera and when they stop spluttering, add the cinnamon, bay leaf and the ground paste. Then add dhania powder, chilli powder, turmeric and stir. Add some water and close and simmer. After about 5 min of stirring and simmering, add the cashew paste,peas,cooked baby corn[along with the milk] and paneer. Mix well and cook closed for about 5-6 min.
4. Heat some oil in a small tadka pan. Add some jeera, followed by ginger juliennes and elaichi. Once done, add some chilli powder and quickly throw that oil in the dish before the chilli powder gets burnt and you are forced to leave the kitchen!
5. Garnish with coriander leaves and serve.
6. Dan Done Dan 😀