Indian Recipes
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Ingredients
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| 1 |
Baby corns |
10 |
| 2 |
Garlic paste |
1/2 teaspoon |
| 3 |
Makhane |
10 |
| 4 |
Cashew nuts |
5-6 |
| 5 |
Tomatoes, finely chopped |
2 |
| 6 |
Coconut milk |
1/2 cup |
| 7 |
Red chili powder |
1/2 teaspoon |
| 8 |
Coriander powder |
1 teaspoon |
| 9 |
Cumin powder |
1/2 teaspoon |
| 10 |
Curry leaves |
10 |
| 11 |
Salt |
to taste |
| 12 |
Oil |
1 tablespoon |
| 13 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Combine coconut milk, tomatoes and cashews and blend it to a smooth paste, set aside.
Heat oil in a pan over medium-high heat, add garlic paste and fry until light brown, now add all the powdered spices and stir for 30 seconds. Add baby corns and coconut-tomato mixture, stir, bring to a boil, now add makhane and cook until slightly thickens. You can also add more water if it becomes very thick. Garnish it with chopped coriander and serve.
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| Servings -5 |
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| Introduction
of the dish |
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Baby corns are delicate and slightly sweeter than normal corns. So you can add more chili if you like.
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| Served
With... |
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Any course
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