North Indian style creamy baby corn masala curry. What I like about curries in general is that they’re loaded with spices. Spices are not just great for taste but they also benefit our health.
Coriander seed is linked to help lower blood sugar, decrease blood pressure,may prevent neurological inflammation and disease. Turmeric is great for fighting inflammation, protects heart in various ways,helpful for arthritis and brain boosting. Chilli powder contains capsaicin a powerful stimulant that raises the body temperature and fat burning ability by up to 25% and has been shown to reduce cholesterol levels and improve circulation. Chilies contain antioxidants, including vitamin C and carotenoids, which could improve insulin regulation. Garam Masala improves digestive fire. According to Ayurvedic medicine garam masala is properly named for its ability to heat up the body or improve digesting and wards off constipation. Cinnamon is high source of antioxidant, helps defend against cancer, fights infections and viruses and protects brain function. Digestive properties of Black Cardamom are also very important to heal chronic constipation and improve appetite. In addition, being carminative in nature, black cardamom can give you relief from abdominal gas. It helps you get rid of indigestion as well as flatulence caused by it.
Last but not least ingredient is corn. Great thing about sweet corn is that it’s antioxidant activity, which helps protect the body from cancer and heart disease, is actually increased when it’s cooked. Corn is also rich in fiber and helps promote healthy vision. Very easy to cook and yummy, easy on your stomach and digestion, this could be a new healthy addition to your curry portfolio. Enjoy!
Ingredients:
250 g baby corn
1 bay leaf
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp dry fenugreek leaves
400 ml water (if the curry is too thick, add more water)
for a paste:
1 medium onion
3 medium sized tomatoes
3-4 garlic cloves
3/4 inch ginger
1 green chilli
1 black cardamom
1 inch cinnamon
2 green cardamoms
2 cloves
pinch of nutmeg
125 g cashew nuts
Method:
Heat oil in a pan. Add bay leaf and fry until fragrant for 7-8 seconds. Add the masala paste.Saute and keep stirring the masala paste.After 10-12 minutes add all the spices- turmeric powder, red chilli powder,garam masala powder, coriander powder. Stir well. Continue to saute, stir quite often. The masala has to really saute well. This takes approx 20-25 minutes on a low to medium flame.Next add water and baby corns.Bring to a boil and then simmer for 12-15 minutes on a low or medium flame till you get a medium consistency gravy and the baby corn have cooked.Last add dry fenugreek leaves and salt. Stir and check the taste of baby corn masala curry. Add more salt, red chilli powder or garam masala powder if required. Serve the baby corn masala curry hot with some naan or rice.
