Baby Corn and Green Bean Masala
Ingredients
- Babycorn: 200g chopped
- Green beans: 200g chopped
- Banana Shallots: 2 cut in halves
- Fresh Coriander: 2 handfuls with stems
- Mint leaves: 4-5
- Ginger: 1 inch
- Dried red chillies: 2 soaked in warm water for 10 minutes
- Tomato paste: 2 T
- Turmeric: 1 t
- Mustard seeds: 1 t
- Cumin seeds: 1 t
- Coriander powder: 1 t
- Garam masala: 1 t
- Chilli powder: 1 t
- Sugar: 1/2 T
- Chickpea flour: 1 T
- Oil: 3 T
- Water: 1+ 1/4th C
- Salt to taste
Preparation
Blend shallots, fresh coriander, mint, ginger, red chillies and 1/4 C water into a smooth paste
Blanch baby corn and green beans and keep aside
Heat 2 T oil in a pan and add mustard and cumin seeds. When mustard seeds splutter add the prepared paste and cook stirring for 5 minutes
Add tomato paste, sugar, turmeric, coriander garam masala and chilli powder. Cook for 3-4 minutes
Whisk in chickpea powder and 1 T oil. Cook constantly whisking for 5 minutes to ensure no lumps.
Add 1 C water and keep whacking to form a smooth gravy
Add cooked baby corn and beans and bring to a simmer. Season as desired.
