Baby Corn Kalimirch
Baby Corn Kalimirch | Baby Corn Pepper Gravy
Baby Corn Black Pepper Gravy!
Baby Corn Kalimirch
Baby Corn Kalimirch | Baby Corn Pepper Gravy
Baby Corn Black Pepper Gravy!
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
  • 12-15 Baby Corn
  • 2 Large Onions
  • 10-12 Cashews
  • 1/2cup Fresh Curd
  • 1/2tsp Whole Black Pepper(Crushed)
  • 1/2tsp Ginger Garlic Paste
  • 2 Cloves
  • 2 Cardamom
  • 2″ Cinnamon Piece
  • 1 Mace Flower
  • 1-2 Dried Bay Leaf
  • 1 Green Chilli
  • 1/2tsp Shahi Jeera
  • 3tbsp Oil
  • 1tsp Kewra Water
  • Salt as needed
Instructions
  1. Cook chopped baby corn in pressure cooker for 2 whistles and set aside.
  2. Heat 1 tbsp of oil and add cloves, cardamom, mace flower and cinnamon. Fry for few seconds and then add chopped onions along with cashews. Sprinkle salt as needed.
  3. As the onions turn translucent, switch off the heat. Once cooled down, grind into a smooth paste.
  4. In the same pan, heat remaining oil. Add shahi jeera and bay leaf along with ginger garlic paste and green chilli. Fry until the raw smell goes off.
  5. Add prepared onion cashew paste and fry it for a few minutes.
  6. Add some water if needed and sprinkle fresh ground pepper powder. Cook on low flame for 3-4 mins until the gravy thickens.
  7. Add whisked curd and mix well.
  8. Add salt and kewra water, mix well.
  9. Finally add cooked baby corn pieces and mix well. Garnish with coriander leaves and more black pepper.
  10. Serve hot with any Indian Bread.