Baby Corn Sabzi Recipe

• 1½ kg (3.3 lb) Baby Corn (boiled, diced into ½-inch cubes)
• 4 tsp (25 g) Ginger-Garlic Paste
• 1 tbsp (15 ml) Vegetable Oil
• ½ tsp (1 g) Cumin Seeds
• 1 cup (200 ml) Tomato Puree
• 1 cup (200 g) Yoghurt (whisked)
• 100 g (3 ½ oz) Green Peas (shelled)
• 2 tsp (8 g) Salt
• 1 tbsp (4 g) Green Coriander (chopped)

• Extract the ginger-garlic juice from the paste and discard the pulp.
• Place a kadai on fire and heat vegetable oil.
• Add cumin seeds and sauté till they start spluttering.
• Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
• Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
• Sprinkle salt and ginger-garlic juice.
• Cook for 2 minutes, till the gravy becomes thick.
• Garnish with chopped green coriander.
• Serve hot with any Indian bread.