While looking out for a Baby Corn recipe, I came across this dish on Monsoon Spice. The moment I saw the picture, I knew this would be our lunch the next day.

• 12-15 Baby Corn - cut vertically into 1 inch pieces
• 1 cup green peas - fresh/frozen
• 1 red onion - finely chopped
• 2 tbsp yogurt
• 1 small tomato - finely chopped
• 2 Green chillies - slit length wise
• 1 tsp ginger-garlic paste
• 2 tsp kasuri methi/dry fenugreek leaves
• 1 tsp red chilli powder
• 1/2 tsp Garam Masala
• 1/2 tsp Kitchen King masala
• 1 tsp cumin seeds
• 1 tsp turmeric
• Salt as per taste
• 1 tbsp Oil

Method:

• Boil baby corn juliennes in heavily salted water with turmeric for about 10 - 12 minutes. Baby Corn should be tender fork.
• Meanwhile, heat oil in a heavy bottomed pan, Add cumin seeds, once the seeds pop & splutter, add green chillies & ginger garlic paste.
• Add chopped onions & saute till they turn transparent.
• Add chopped tomatoes & saute for a minute. Add red chilli powder, & cook until oil separates.
• Add yogurt & kasuri methi & bring the mixture to a boil.
• Add cooked baby corn & grean peas. Add some more water & cook on low heat for 5 minutes.
• Add Garam Masala & Kitchen King Masala. Check for salt. Mix well.

Serve with Rotis/Pulao/Biryani/Jeera Rice. Enjoi !!!

We had our with some plain paranthas, rice & yogurt. It was one wholesome meal for the weekend. This recipe is a definite addition to my list regular recipes. It will definitely be making this again.

How about you trying this for lunch today?

NOTE:

If you do not want to use yogurt, add an additional tomato for the tangy taste. I have added yogurt to get a creamier texture as this dish is rather dry.