Baby Corn & Peas Masala Curry
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. Crunchy vegetables are my favourite. And baby corn is crunchy and we usually use it 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 flavor.
Corn & Childhood
Corn always reminds me of my childhood. Mom used to buy corn that had an ear of 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 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 baby corn is available all over but is used more in Asian cooking and we use it extensively in Asian cooking, They have publicized baby corn 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
¼ tsp garam masala optional
1 bay leaf
½ tsp chilli powder
1 tbsp ginger garlic paste
½ tsp turmeric powder
1 large onion chopped fine
2 tomatoes pureed
1 tsp coriander powder
First, take a pan and add the oil. Once hot add the cumin, then the bay leaf, ginger–garlic paste and sauté till brown.
Next, 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.
Subsequently, add the turmeric and chilli powder to get a really nice spicy masala. Now, add the tomato puree and sauté till the oil leaves the sides.
Baby Corn & Peas Masala Curry
Next, transfer the masala into a blender and blitz for a few seconds.
Consequently, pour it back into the pan and add the peas and corn, the salt, and coriander powder.
Add a little water cover with the lid and simmer till the corn is done.
While the corn is cooking sauté the red pepper in 1 spoon of oil for a minute and remove it to a plate.
The corn is done 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 as 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.
This post is a part of Blogchatter Half Marathon 2023