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INDIAN RECIPE: Baby Corn Sabzi


Serves 4-5
Preparation time: 10-15 minutes
Cooking time: 20 minutes

Ingredients for Baby Corn Sabzi:

  • 1 ½ kg baby corn (fresh or canned)
  • 4 tsp ginger-garlic paste
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • 1 cup tomato puree
  • 1 cup yogurt, whisked
  • 1/2 cup green peas (shelled)
  • 2 tsp salt

Directions for making Baby Corn Sabzi:

  1. Prepare ginger and garlic paste. Obtain extract by squeezing out the liquid from the paste, retain the liquid and discard the pulp.
  2. Peel and boil the baby corn. Dice into half inch cubes. In case of canned, just dice into cubes.
  3. Heat oil in a kadhai or wok, add cumin seeds and sauté till they start to crackle.
  4. Stir in tomato puree, cook till the raw flavor diminishes, for about 6-8 minutes.
  5. Stir in the yoghurt, baby corn and green peas, let it cook for about 5 minutes.
  6. Season with salt and ginger-garlic paste extract. Cook for another 2 minutes or until the curry thickens.
  7. Serve hot, garnished with chopped coriander and accompanied by any Indian bread.
  8. Enjoy your Baby Corn Sabzi. Hope you love this Indian recipe.

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