Quick, easy and delicious Baby Corn Kalimirch recipe with step-wise pictures. This Baby Corn Pepper Gravy goes really well with any Indian bread.
Recently I made baby corn kalimirch as a side dish for masala parathas and it elevated a simple meal to a really delicious restaurant style meal. Most times, it takes basic ingredients to make best tasting dishes and this baby corn pepper gravy is the proof for it. We have stopped eating out altogether these days and I make everything that we crave for, at home. It is not only easy on the pocket, it is healthy and hygienic too. Not to forget everything tastes better when made at home, especially since we know what goes into making it.
Baby Corn Kalimirch is creamy and rich but it is spiced with black pepper, as the name suggests. Since black pepper is the predominant spice used, the gravy remains pale white in color as opposed to many other rich gravies and curries. The base of the gravy is heavily onion based and it gets its creaminess from cashews. You know what makes this baby corn gravy truly stand out – it is the kewra water (pandanus water) that it ended at the end. The aroma of kewra along with the creaminess of cashews and onions, makes this one of the best gravies! If you don’t like baby corn, fret not – just replace it with paneer/cottage cheese to make it paneer kalimirch 🙂
I really love baby corn and I have already made quite a few things. If you love baby corn as much as me and would like to try something different, check the recipe links below.
How to make Baby Corn Kalimirch | Baby Corn Pepper Gravy –
Detailed step-wise picture recipe of making Baby Corn Kalimirch | Baby Corn Pepper Gravy –
1. Cook chopped baby corn in pressure cooker for 2 whistles and set aside.
2. Heat 1 tbsp of oil and add cloves, cardamom, mace flower and cinnamon.
2. Fry for few seconds and then add chopped onions along with cashews. Sprinkle salt as needed.
3. As the onions turn translucent, switch off the heat. Once cooled down, grind into a smooth paste.
4. In the same pan, heat remaining oil. Add shahi jeera and bay leaf along with ginger garlic paste and green chilli. Fry until the raw smell goes off.
5. Add prepared onion cashew paste and fry it for a few minutes.
6. Add some water if needed and sprinkle fresh ground pepper powder. Cook on low flame for 3-4 mins until the gravy thickens.
7. Add whisked curd and mix well.
8. Add salt and kewra water, mix well.
9. Finally add cooked baby corn pieces and mix well.
9. Garnish with coriander leaves and more black pepper if needed.
10. Serve hot with any Indian Bread.
- Adjust spices as per preference.
- Instead of baby corn, mushroom or paneer or mixed vegetables can also be used.
- If kewra water is not available, add rose water. It is ok to skip as well, but fragrance would be missed.
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