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Carrot Baby corn Masala |
Preparation time : 10 min Cooking time : 15 min Serves : 4 ![]() Carrots - 2, cut into 1’ x ¼’ pieces Baby corn - 8-10, cut into 1’ x ¼’ pieces Onions - 3 medium sized, chopped Tomatoes - 2 medium sized, chopped Green chilies - 2, slit Garlic - 6-8 flakes Almonds - 12-15, soaked in water for sometime Cooking oil - 1 Tbsp Salt - ½ tsp or as per taste Ginger Garlic paste - ½ tsp Coriander powder - ½ tsp Garam masala powder - ½ tsp Red Chili powder - ½ tsp Kitchen king masala - ½ tsp Method: • Heat 1 tsp of oil in a pan and saute half of the cut onions till golden brown• Add the cut tomatoes and cook till done • Once cool enough to handle, add soaked almonds and grind to a puree • Heat the remaining oil in a another pan, and add ginger garlic paste and slit green chilies • Add the remaining chopped onion, and stir till golden brown • Now add the chopped carrots and baby corn and cook till tender. Sprinkle a little water if needed. • Add red chilli powder, garam masala powder, kitchen king masala and coriander powder • Now add salt and the ground paste and bring to boil • Add water if the consistency is too thick and boil for 3-4 min, stirring intermittently. • Switch off the flame and garnish with chopped coriander • Serve it with rotis/phulkas/chapathis. Tips n Tricks: • Do not overcook the veggies, let it be slightly crispy |