Spiced Baby Corn Curry

A vibrant Indian baby corn curry cooked in a flavorful tomato-onion gravy infused with traditional spices. This dish offers a perfect balance of spices and creaminess, making it a delightful vegetarian option.

Steps

1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them crackle. 2. Add chopped onions and green chili; sauté until golden brown. 3. Add turmeric powder, red chili powder, coriander powder; sauté for 1 minute. 4. Stir in the tomato puree and cook until the oil separates. 5. Add sliced baby corn and salt; mix well. 6. Pour water, cover, and simmer for 8-10 minutes until baby corn is cooked. 7. Add garam masala and cream; stir gently and cook for another 2 minutes. 8. Garnish with fresh coriander leaves and serve hot with rice or roti.

100g baby corn, sliced 1 small onion, finely chopped 1 small tomato, pureed 1 green chili, slit 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1/2 tsp red chili powder 1 tsp coriander powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Fresh coriander leaves for garnish 50ml water 1 tbsp cream (optional)