Babycorn masala

Never settle just for paneer! Try this restaurant style babycorn masala 😋

Recipe

Ingredients
For puree
• Garlic Cloves – 8
• Ginger – 1 inch
• Green chillies – 2
• Onions – 2 medium
• Tomatoes – 4 medium
• Capsicum – 1 medium
For gravy
• Diced babycorn – 400 gm
• Oil – 2 tbsp
• Cumin seeds – 1 tsp
• Coriander seeds – 1 tsp
• Dried red chilli – 1
• Cloves – 2
• Black pepper corns – 5
• Bay leaf – 1
• Cinnamon stick – 1 inch
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1.5 tsp
• Garam masala – 1 tsp
• Salt – To taste
• Fresh cream – 1/4 cup
• Milk – 1/4 cup
• Fresh coriander leaves

1. Roughly chop the onions, tomatoes, capsicum and green chillies. Transfer these to a mixer jar along with ginger and garlic cloves. Blend to a puree

2. Boil water with some salt and a pinch of turmeric powder. Add chopped babycorn to this and cook for 15 minutes. Strain and transfer to a bowl

3. Heat oil in a kadhai. Add cumin seeds, coriander seeds and all the whole spices. Once you get their aroma, add the onion tomato puree

4. Cook on low to medium heat stirring occasionally for 10-12 minutes. Add all the dry spices, salt and mix well. Cook for 10-15 minutes or until oil separtes out of the mixture

5. Add the boiled babycorn, garam masala and mix well. Add 1.5 cup of water, fresh cream, milk and mix well. Cover cook on low heat until the gravy comes to a boil

6. Adjust the salt and check consistency of the gravy. You can add water according to your preferences

Garnish with fresh coriander leaves and serve hot with crispy parathas or naan!