Kadhai Baby Corns
INGREDIENTS:-• 200 gm baby corns (20 pieces approx.)
• Juice of ½ lemon
• 2 capsicums – cut into fingers
• 1-2 dry red chillies
• 1½ tsp saboot dhania (coriander seeds)
• A pinch of methi daana (fenugreek seeds)
• 2 tsp ginger-garlic paste
• 2 onions- chopped
• 4 tomatoes- pureed in a grinder
• 1 tbsp kasoori methi (dry fenugreek leaves)
• ¼ tsp haldi, ½ tsp garam masala
• ½ tsp amchoor, 1¼ tsp salt, or to taste
• ½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
• 4 tbsp Leonardo® Olive Pomace Oil
• ¼ cup milk, ¼ cup cream
• Corns in the usual kadhai masala, flavoured with fenugreek and coriander. The addion of some milk at the end makes all the difference.
Boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2 minutes. Drain.Refresh in cold water. Cut into 2 pieces lengthwise.
Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30 secon
Heat 1½ tbsp Leonardo® Olive Pomace Oil in a kadhai and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown. Keep them spaced out while frying and let them not overlap each other. Add the capsicum strips and stir fry for 2 minutes. Remove from kadhai and keep aside.
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Heat 2½ tbs Leonardo® Olive Pomace Oil in a kadhai. Reduce flame. Add a pinch of methi daana, dhania-red chilli powder. Stir for 30 seconds. Add garlic or ginger paste.
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Add onion. Cook till onions turn light golden.
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Add tomatoes and stir for about 4-5 minutes on low heat till dry.
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Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates. Add ½
cup water. Let it boil.
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Add baby corns and capsicum. Cook for 2-3 minutes.
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Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.