Another fusion recipe from my kitchen is Baby Corn & Peas Masala Curry. I like baby corn and I love to try fusion cooking as I try to blend different cultures to create a unique recipe of my own effectively. I love crunchy vegetables and baby corn is crunchy and used mostly in stir-fried veggies. Just 3-4 inches in size baby corn is available with its husk or shucked. Baby corn doesn’t have a strong taste of its own but it soaks up masala and spices well and the resultant taste is succulent and full of flavour.
Corn always reminds me of my childhood. Mom used to buy corn that had an additional baby corn growing on it and give it to me. I would open it gently and the golden corn silks would be in my hand. We did not have many dolls to play with it and made our own dolls and I would use this corn hair to decorate my doll. The golden hair of the corn reminded me of Rapunzel and her golden hair.
How I digress from my cooking. First started in Thailand now baby corn is available all over but used more in Asian cooking and is
Used extensively in Asian and oriental cooking, baby corn has been publicised as one of the healthiest vegetables to add to your salads or stir-fries. My Baby corn & Peas Masala Curry is almost like a regular Punjabi dish tossed in an assortment of spices but with a slight twist; I blended my cooked masala for a smoother gravy.
Recipe for Baby Corn & Peas Masala Curry
200 gms baby corn cobs chopped into 1 inch
1/4th cup green peas fresh or frozen
½ red capsicum chopped into ½ inch cubes
1 tsp cumin seeds
1 tsp Kasuri Methi
1 bay leaf
1 tbsp ginger garlic paste
1 large onions chopped fine
2 tomatoes pureed
1 tsp coriander powder
¼ tsp garam masala optional
½ tsp chilli powder
½ tsp turmeric powder
Take a pan and add the oil. Once hot add the cumin, then the bay leaf, ginger –garlic paste and sauté till brown.
Add onions and sauté until golden brown and if the masala is sticking to the pan you can add a little water but let the onions become nicely brown.
Add the turmeric and chilli powder to get a really nice spicy masala. Add the tomato puree and sauté till the oil leaves the sides.
Now transfer the masala into a blender and blitz for a few seconds.
Pour it back into the pan and add the peas and corn, the salt and coriander powder.
Add a little water and cover with the lid and simmer till the corn is cooked.
While the corn is cooking sauté the red pepper in 1 spoon oil for a minute and remove to a plate.
The corn is cooked and ready so now you can add the fried red pepper.
Transfer the Baby Corn & Peas Masala Curry to a serving bowl and garnish with fresh coriander leaves or sweet basil like I did. Take a spoonful and bite into the luscious juicy corn oozing with flavour; it is so delectable.
Serve Baby Corn & Peas Masala Curry hot with steamed rice, jeera rice, roti, naan or bread.
If you are looking for more baby corn recipes, try these