Baby Corn Korma

Hai....Today I present Hyderabadi Special corn recipe that is..........Baby Corn Korma and one tasty chicken cutlet.so.......enjoy these tasty dishes...

Ingredients:

• 12-15 Baby Corns

• ½ tsp Garam Masala Powder

• ¼ tsp Turmeric Powder

• 2 tbsp Oil & Ghee (mixed)

• Salt (to taste)

• Coriander Leaves (for garnishing)
To Grind (1)

• 2 big Onions

• 1 medium Tomato

• 1 small piece Ginger

• 2 small Garlic Cloves

• 4 medium Green Chilies
To Grind (2)

• 1½ tbsp Coconut

• 10 Cashew Nuts (soaked for 3 hours)

• ½-1 tsp Fennel Seeds
To Temper

• 1 Bay Leaf

• 1 Elaichi

• A small piece of Cinnamon

• 2 Cloves

How to make Baby Corn Korma:

• Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside.

• Cut onions and tomato. Place them in a grinder.

• Add ginger, garlic cloves and green chilies and grind them to a paste.

• Heat oil and ghee in a kadai. • Add bay leaf, elaichi, cinnamon and cloves.

• Add the onion paste prepared in the kadai and stir well.

• Add turmeric powder, salt and garam masala powder. Mix well.

• Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai.

• Add water to form a gravy consistency and boil the mixture.

• Add the cooked baby corn pieces.

• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste.

• When the gravy starts boiling, add the cashew nut paste and stir well.

• Boil the gravy till it becomes thick.

• Garnish with coriander leaves.

• Serve hot with chapatti or fried rice.