Babycorn and Capsicum Masala is a vegetarian curry made by simmering sliced baby corn and diced capsicum in a restaurant style browned onion based gravy.
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There are days when all you want to eat is something simple, down to earth and closer to the heart. Something familiar. But there are those days too when you want that restaurant style dish. If you eat out often, I'm sure you have realized that there are just a few types of gravies in Indian cooking and most places just change the vegetable added. The most common of these is that brown colored gravy. I used to always think that since it is brown, it must be made of tomatoes, but it never tasted of tomatoes. The restaurant brown gravy was always a mystery. I then found out the base, browned onions. Yes, just browned onions.
I used to love capsicum as a kid, in fact I was nicknamed "Dabbu menasinkayi" (capsicum in Kannada) by my dad, I'm sure the fact that I was a chubby kid just added to the name. But somehow I outgrew loving it. Now a days, I buy it for hubby dearest and then think of various ways to transform it so I can eat it too. One experimental evening, I decided to try the brown gravy to go with the capsicum. And this time, I nailed it... I however, deviated from the regular recipe a little, generally cashew nuts are used to add creaminess. I did not want to add too many of those (watching my fat & cholesterol intake), so I added just a few and I added a bit of boiled cauliflower. It gave the same taste and the same creaminess. Next time, I'm going to try it without any cashew nuts.
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Video Recipe
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Baby Corn and Capsicum Masala
Baby Corn and Capsicum in a restaurant style gravyRecipe Type: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Yield: Serves 2
Ingredients:
1 large Capsicum
10-12 Baby Corn
3 small Onions
1 tsp Ginger Garlic Paste
18-20 Cashew nuts
0.5 tsp Red Chilli powder
0.5 tsp Turmeric powder
0.25 tsp Garam Masala
2 Tbsp Fresh Cream
1 tsp Jaggery or Sugar (Optional)
6 tsp Oil
Salt to taste
Water as required
Method:
1. Heat 2 tsp of oil in a kadhai
2. Once it is hot, add chopped onions. Fry until the onions are brown. Be careful,do not burn them. I prefer cooking them on low heat.
3. Remove it onto a dry plate and allow it to cool.
4. Blend together the browned onions, soaked cashewnuts and ginger garlic paste with a little water until it is a smooth paste.
5. Heat 2 tsp of oil in a kadhai and add sliced baby corn and diced capsicum.
6. Saute until the vegetables are cooked. Remove from heat and keep aside.
7. Heat the remaining oil in a kadhai and add the onion-cashew paste.
8. Add the turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well.
9. Cook on low heat for 4-5 minutes while stirring frequently.
10. Add a little water and simmer for 4-5 minutes.
11. Now add the cream and mix well.
12. Add 2-3 tbsp of water and cook on low flame for 3-4 minutes.
13. Add the sugar or jaggery if you are using. Add water to get the desired consistency.
14. Add the capsicum and baby corn and allow it to cook for 1 min,
15. Garnish with the chopped coriander leaves.
16. Serve hot with roti or chapati
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Its really a restaurant style dish.
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