Corn Masala Sabjee
Secret of the Recipe
- 2 sweet corns boiled.
- 1 tsp oil
- 1.5 tsp butter
- 1 tsp jeera (cumin seeds)
- 3-4 finely chopped garlic cloves
- A small piece of ginger grated.
- 2-3 finely chopped chilli.
- 2 tsp dhania powder (coriander powder).
- 1 tsp Haldi (turmeric powder).
- 2 tsp Kashmiri Red Chilli Powder.
- 1.5 tsp Garam Masala.
- 50-80 gram Tofu or Paneer grated.
- 3-4 tomatoes finely chopped.
- 1 medium-sized Onion.
- 3-4 tsp of sweetened yoghurt.
How to Make?
- Keep 2 corns boiled ready.
- Heat up a pan.
- Add 1 tsp oil and 1.5 tsp butter.
- Add 1 tsp jeera (cumin seeds).
- As you hear jeera crackling sounds, add a pinch of asafoetida (hing powder).
- Add 3-4 finely chopped garlic cloves.
- Add a small piece of ginger grated.
- Add 1-2 finely chopped chilli.
- Cook till garlic gets little pink in colour.
- Add a medium-size onion chopped
- Add salt per taste.
- Cook till onion gets a golden colour.
- Time to add spices – 2 tsp dhania powder (coriander powder), 1 tsp Haldi (turmeric powder), 2 tsp Kashmiri Red Chilli powder and 1.5 tsp garam masala.
- As you start smelling the spice flavours, add 3-4 tomatoes finely chopped.
- Now cover the pan and cook for some time
- Now remove the lid and mash the tomatoes to make gravy; no need to crush in mixie.
- Add 1/4th cup water in which sweet corn was boiled.
- Again cover and let it cook for 5 minutes more.
- Once you see gravy boiling, add grated tofu or paneer – it will give you nice thick texture.
- Add 3-4 tbs water more, mix well.
- Add 3-4 tsp of sweet yoghurt to balance the sourness of tomato and give a little sweetness & creamy texture.
- Time to add boiled sweetcorns.
- Add again 1/4th cup water, cover and cook till you get a boil.
- Now add some coriander leaves chopped.
- Corn Masala is ready. Enjoy with Rice Roti and Paratha.
Watch Corn Masala Sabjee Recipe
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Corn Masala Sabjee
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