Thursday, January 30, 2014

Baby Corn and Capsicum Masala

Yum
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.



Onion paste

Fried Baby corn and Capsicum






This recipe serves 2

Baby Corn and Capsicum Masala


Baby Corn and Capsicum in a restaurant style gravy

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     20 minutes
Cook time:     45 minutes
Yield:              2 servings

Ingredients:

1 large Capsicum
8-10 Baby Corn
3 small or 2 large Onions
2 cloves Garlic
1" piece Ginger
4-5 Cashew nuts
1/2 cup chopped Cauliflower (Optional - If not adding this, increase the cashew nuts to 10-12)
1/2 cup Curd / Yoghurt
1 tsp Red Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala
1/4 tsp Sugar (Optional)
5 tsp Oil
Salt to taste
Water


Method:

  • Heat 2 tsp of oil in a kadhai
  • Once it is hot, add chopped onions. Fry until the onions are brown. Be careful,do not burn them. I prefer cooking at a lower heat. I also tossed in the chopped garlic and ginger once the onions were slightly browned.
  • Remove it onto a dry plate and allow it to cool.
  • Boil the cashew nuts and cauliflower until the cauliflower is cooked completely. I did this in the microwave, so it took me appx 5 mins.
  • Remove from the water and let it cool too.
  • Heat 2 tsp of oil in a kadhai and add the chopped baby corn and capsicum and stir fry until they are cooked.
  • I like my veggies with a crunch so I did not cook them until they are completely done.
  • Keep them aside once done.
  • Grind the onion, ginger, garlic, cashew nuts and cauliflower along with a little water into a fine paste.
  • Heat the remaining oil in a kadhai and add the paste.
  • Add the turmeric powder, red chilli powder, garam masala and salt.
  • Add 2-3 tbsp of water and cook on low flame for 5 mins or until oil separates (I did not wait for that)
  • Now add whisked curd or yoghurt.
  • Cook on low flame for another 2 mins.
  • Add the sugar if you are using. Add water to get the desired consistency.
  • Add the capsicum and baby corn and allow it to cook for 1 min,
  • Serve hot with roti or chapati




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