Baby Corn Capsicum Masala (Stir Fry)

Looking for a delicious treat for dinner!!! Or something new for children which has the goodness of veggies in it…Then the crunchy taste of baby corn capsicum masala will only get you a lot of compliments and the finger licking moments!!!

Ingredients:

·   Baby Corns – 10-12 (cut in pieces)

·   Capsicum – 1 big or 2 small (cut in pieces)

·   Onion – 2 medium size (finely cut)

·   Tomatoes - 2 medium size (pureed)

·   Ginger Garlic Green Chilly Paste (3G paste!)–  2 tbsp

·   Cloves – 2

·   Cinnamon – 1 inch stick

·   Oil – 1+1 tbsp

·   Cumin (jeera) – ½ tsp

·   Coriander powder – 1tsp

·   Turmeric Powder – ½ tsp

·   Red chilly powder – to taste

·   Salt – to taste

·   Cashew nuts – fistful

Method:

·   Soak Cashew nuts for 15-20 mins and make a smooth paste.

·   Heat oil in a pan. Put cumin seeds, turmeric powder  and then add baby corn to it. Sauté for 3-4 mins on low flame. Then add capsicum and a pinch of salt and again sauté for 3-4 mins on low flame. Transfer it in a plate.

·   Again heat oil in a pan and put cloves and cinnamon in it. Add the 3G paste and sauté for a minute.

·   To this add the onions and sauté for 2-3 mins.

·   Now put the tomato puree into it and cook till it leaves the raw smell of tomatoes.

·   Now add cashew nut paste, red chilly powder, coriander powder and salt. Mix well and cook till the masala is really uniform. If the gravy is too thick, add little water to it.

·   Now at the end, add baby corn and capsicum. Mix well and cook for 2-3 mins.

·   Do the taste test for salt and spices.

·   Garnish with coriander leaves and serve hot with chapatti, paratha, naan, or rice.

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