Baby Corn Capsicum Masala


27 Jun 2014
Posted By   Raghav Kumar

1 cup Capsicum, chopped, 3 heads Baby Corn, 1 cup Fresh Beans, 2 Potatoes (medium sized), 3 Onions (medium sized), 1 Tomato (medium sized), 1 piece Ginger, 5 Garlic Cloves, 1 tsp Mustard Seeds, 1 1/2 tsp Chili Powder, 1 tsp Turmeric Powder, 1 tsp Garam Masala Powder, 1 tsp Cumin Seeds, 15 Cashews, 4 tsp Kasthuri Methi

Cooking Instructions
1- Chop the baby corn into small pieces. 2- Wash the potatoes and peel them. Cut them into medium-sized pieces. 3- Add the chopped potato, baby corn and fresh beans to a bowl of salt water. 4- Cook this in a cooker for 15 minutes. 5- Peel the onions and chop them into tiny pieces. 6- Wash and chop tomatoes. 7- Peel the garlic cloves. 8- Add the chopped onions, tomatoes, ginger, garlic and cashews to a blender and blend until it becomes a smooth paste. Add water, if needed, in order to get the right consistency. 9- Take a pan and add 5 teaspoons of cooking oil to it. Once the oil is hot, add the chopped capsicum and fry for 2 minutes. 10- Transfer the capsicum to another bowl. 11- Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated. 12- Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well. 13- Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame. 14- Stir the mixture until the water in it evaporates and the gravy begins to get thick. 15- Add the vegetables that were cooked in the cooker and cook for 1 minute. 16- Add the fried capsicum and salt to taste. 17- Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.