Makkai Matar Tamatar
Serves - 4 - 5
Preparation Time -
Baby Corn - 1 & 1/2 cup (apprx. 12 - 14 medium sized baby corns)
Shelled Green Peas - 1 cup
Onions - 2 medium
Green Chilies - 2 long
Butter - 1 tbsp
Ginger Garlic paste - 1/2 tsp
Tomatoes puree - 1 cup
Turmeric powder a pinch
Kashmiri red chili powder
Garam masala powder
Salt to taste
Fresh cream - 2 tsp
Milk - 1/2 - 1 cup
How to make the Gravy
Wash and remove the silk thread from the baby corns. Cut into small pieces, wash and MW for 5 - 7 mins. Drain and keep it aside.
In a non stick pan, heat the butter, add finely chopped onions, green chilies, saute well till the onions turn colour.
Then add the spice powders, salt. Saute on high. Now add the fresh peas, continue sauteeing.
Now add the cooked corns, stir well. Cook on high till all the moisture dries and the peas and corn gets roasted well. Now add the tomato puree and mix well.
Next simmer and add the milk and 1/2 cup water or as required. Bring to boil.
Cook in sim for the gravy to thicken. Add the cream at the end.
I had whole Kashmiri red chilis, so roasted and ground them. However since it was still very less amount, it was a coarse powder.
Since the spice is only green chilies and Kashmiri red chilis, adjust the spice accordingly.
The baby corns tend to be tough, so you can cook more if you prefer very soft ones.
The gravy was a bit spicy after eating, so you can either increase the cream or reduce the spice. Though it wasn't so spicy for the rest at home.