BABY CORN PEAS MASALA

INGREDIENTS:

Baby corn	12-14 cut into half
Green peas	½ cup
Onion	1 small finely chopped
Ginger paste	1 tsp
Grated coconut	3 tbsp
Tomato	1 medium chopped
Coriander seeds	1 tbsp
Cumin seeds	½ tbsp
Fennel seeds	¾ tsp
Cashewnuts	4-5 nos
Melon seeds	1 tbsp
Black pepper	5-6
Cinnamon stick	1” stick
Bay leaf	1
Cardamom	2
Cloves	3-4
Yoghurt	2-3 tbsp whisked well
Salt	To taste
Kasuri methi	1 tsp
Green chili	1-2 slit
Turmeric powder	½ tsp
Red chili powder	½ tsp
Garam masala powder	½ tsp
Oil + Ghee	1 ½ tbsp
Coriander leaves	To garnish

METHOD:

• Wash the baby corn and cut into half. Half boil the baby corn and peas in water for 3-4 mins. Strain and keep aside.
• Heat 1 tsp oil in a pan and sauté the half-boiled baby corn and peas until slightly golden brown.
• In another pan, roast coriander seeds, cumin seeds, black pepper, cashew nuts until aromatic. Remove from pan and add into a blender.
• Once roasted coriander seeds , cumin seeds , pepper and cashews cool down, add grated coconut, fennel seeds, melon seeds and tomato also into the blender. Blend the masala mix into a smooth paste.
• In the same pan, add remaining oil and ghee. Add cinnamon stick, bay leaf, cloves, slit green chili, cardamom. Sauté until aromatic.
• Add chopped onion and ginger paste. Sauté until golden brown.
• Add the ground masala paste and fry until oil separates. It will take around 4-5 mins.
• Add turmeric powder, red chili powder, garam masala powder and salt. Mix well.
• Add the roasted baby corn and green peas. Also mix in 1.5 cups of lukewarm water.
• Once a boil comes, lower the flame and add kasuri methi and whisked yoghurt. Mix well until the yoghurt is combined well.
• Cook the sabzi for 8-10 mins until the baby corns are cooked well.
• Garnish with coriander leaves and serve warm with rotis or parathas.