1 1/2 kg (3.3 lb) Baby corn (bhutta), boiled, diced into 1/2 inch cubes
4 tsp (25 g) Ginger-garlic (adrak-lasan)
1 tbsp (15 ml) Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1 cup (200 ml) 7 fl oz Tomato puree
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
100 g (3 1/2 oz) Green peas (hara matar), shelled
2 tsp (8 g) Salt
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 tsp (25 g) Ginger-garlic (adrak-lasan)
1 tbsp (15 ml) Vegetable oil
1/2 tsp (1 g) Cumin (jeera) seeds
1 cup (200 ml) 7 fl oz Tomato puree
1 cup (200 g) 7 oz Yoghurt (dahi), whisked
100 g (3 1/2 oz) Green peas (hara matar), shelled
2 tsp (8 g) Salt
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Extract the ginger-garlic juice from the paste and discard the pulp.
2. Heat the oil in a wok (kadhai); add the cumin seeds and saute till it starts spluttering. Stir in the tomato puree and cook for about 6 - 8 minutes or till the raw flavour disappears.
3. Stir in the yoghurt, baby corn, and green peas. Cook for about 5 minutes.
4. Season with salt and the ginger-garlic juice. Cook for another 2 minutes or until the gravy thickens.
5. Serve hot garnished with green coriander and accompanied with any Indian bread.
2. Heat the oil in a wok (kadhai); add the cumin seeds and saute till it starts spluttering. Stir in the tomato puree and cook for about 6 - 8 minutes or till the raw flavour disappears.
3. Stir in the yoghurt, baby corn, and green peas. Cook for about 5 minutes.
4. Season with salt and the ginger-garlic juice. Cook for another 2 minutes or until the gravy thickens.
5. Serve hot garnished with green coriander and accompanied with any Indian bread.
serving amount
serves: 4
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