Baby Corn Hariyali Recipe
This Baby Corn Hariyali recipe is a delicious and nutritious vegetarian option that's perfect for any occasion. So ditch the bland and embrace the vibrant world of green curries!
Ingredients
For the Curry:
- 12-15 Baby corn cobs cut vertically into 1-inch pieces
- 1 cup green peas fresh or frozen
- 1 red onion finely chopped
- 2 tablespoons yogurt or substitute with 1 large tomato, chopped
- 1 small tomato finely chopped
- 2 green chilies slit lengthwise (adjust based on spice preference)
- 1 teaspoon ginger-garlic paste
- 2 teaspoons dried fenugreek leaves kasuri methi
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon kitchen king masala optional
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil
- Chopped fresh coriander leaves for garnish, optional
For Boiling the Baby Corn:
- Water
- Turmeric powder
- Salt
Instructions
- Boil the Baby Corn: Bring a pot of salted water to a boil. Add a pinch of turmeric powder and the baby corn pieces. Boil for 10-12 minutes, or until the baby corn is tender-crisp when pierced with a fork. Drain and set aside.Water, Turmeric powder, Salt, 12-15 Baby corn cobs
- Sauté the Aromatics: Heat oil in a heavy-bottomed pan or pot over medium heat. Add the cumin seeds and cook until they splutter. Add the green chilies and ginger-garlic paste, and sauté for another minute until fragrant.2 green chilies, 1 teaspoon cumin seeds, 1 tablespoon oil, 1 teaspoon ginger-garlic paste
- Build the Flavor Base: Add the chopped onions to the pan and cook until they become translucent. Add the kasuri methi and chopped tomatoes and cook for another minute. Stir in the red chili powder and cook for a few seconds, until the oil separates from the masala mixture.1 red onion, 1 small tomato, 1 teaspoon red chili powder, 2 teaspoons dried fenugreek leaves
- Incorporate the Creamy Element: Add the yogurt (or chopped tomato) and dried fenugreek leaves (kasuri methi). Bring the mixture to a boil, stirring occasionally.2 tablespoons yogurt
- Welcome the Vegetables: Add the cooked baby corn and green peas to the simmering gravy. Pour in a little water (about ¼ cup) to adjust the consistency. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.12-15 Baby corn cobs, 1 cup green peas
- Spice it Up: Season with garam masala and kitchen king masala (optional). Taste and adjust salt as needed.½ teaspoon garam masala, ½ teaspoon kitchen king masala, Salt to taste, 1 teaspoon turmeric powder
- Garnish and Serve: Garnish with chopped fresh coriander leaves (optional) and serve hot with rice or roti. Enjoy the vibrant flavors of Baby Corn Hariyali!Chopped fresh coriander leaves
Notes
- Don't have fresh fenugreek leaves? You can substitute 1 teaspoon of fenugreek seeds, toasted and ground, for a similar flavor.
- For a richer gravy, you can add a tablespoon of cashew paste or almond paste along with the yogurt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat before serving.