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Sify Home > Food > Vegrecipes > Ingredient > Vegetables > Baby corn aloo masala
Baby corn aloo masala
By : Subbalakshmi Renganathan
Category : North Indian lunches, Vegetables
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
  1. Chop the onions and keep it aside.
  2. Soak the tomatoes in boiling water for some time and remove the skin.
  3. Grind the tomatoes and keep it aside.
  4. Pressure cook the potatoes and baby corn.
  5. Remove the potato skin and mash the potatoes.
  6. Heat oil in a pan, add cumin seeds, when the cumin seeds starts to sputter, add onions and fry it till it becomes transparent.
  7. Grind the ingredients and add it to the frying onions and allow it to fry till we get good aroma of the ground masala ingredients.
  8. To this add tomoato paste and mix well and allow it to fry.
  9. Finally, add cooked corn and mashed potatoes and salt, and mix well.
  10. Add required water and allow the masala to boil and thicken.
  11. Serve with chapathi/roti.

Recipe & image courtesy: www.subbuskitchen.com

Ingredients:
15 - baby corn
3 - potatoes
Salt to taste
1/2 cup - small onions
3 - tomatoes
1/2 tsp - cumin seeds
1 tbsp - oil

For grinding:
2 - onions
2 - garlic cloves
1 tbsp - mint leaves
1 tbsp - coriander leaves
1/4 tsp - red chilli powder
1 - green chilli
1 tbsp - oil
1/2 tsp - coriander powder
1 tbsp - garam masala powder
10 - cashew nuts
Salt to taste

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