Capsicum & Baby Corn Curry

(Tender Baby Con and peppery Bell Peppers cooked in creamy gravy of Onion, Tomato and Almonds)

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Prep Time: 10 mins
Cooking Time: 30-40 mins
Serves: 4-6

Ingredients:
15 Baby Corns, cut into 1 inch pieces
2 large Capsicums/Bell Peppers (I used 1 red and 1 green)
3 large Tomatoes, pureed
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime Juice
1 tsp Sugar (Optional but recommended)
1 tbsp Oil
Salt to taste

For Onion-Almond Paste:
1 tsp Jeera/Cumin Seeds
1 large Onion, peeled and roughly chopped
1 tsp Ginger-Garlic Paste
1 inch Cinnamon Stick
2 Green Cardamoms
2 Cloves
10 Almonds, soaked in warm water for 10 mins and skinned
½ tbsp Oil
Method:
For Onion-Almond Paste:
Heat ½ tbsp oil in a pan and add cinnamon stick, cloves and green cardamoms. Cook for a minute, on medium heat, and then add cumin seeds to it. When cumin starts to sizzle and turn golden red, add roughly chopped onions and fry till they turn transparent, about 2 mins.
Next add ginger-garlic paste and stir for a minute or two till raw smell disappears. Switch off the flame and transfer the content to food processor or mixer jar. Let it cool slightly.
Add skinned almonds and grind the mixture to smooth paste without adding any water.

Proceed to Make Curry:
Heat tbsp of oil in a pan and add ground onion-almond paste. Saute on medium flame till the paste turns light golden brown in colour and becomes one dry mass, about 5-6 mins.
Add garam masala, kitchen king masala, turmeric powder, coriander powder and cumin powder and stir for 30 seconds.
Mix in pureed tomatoes and give it a good stir, about 3 mins. Add 1-1½ cups of water, amchur powder, sugar and mix in salt to taste. Keep the flame on medium and bring the whole gravy to gentle boil, about 5 mins.
Add baby corn pieces and cover and cook for 5 mins. After 5 mins, add peppers/capsicums and cook uncovered for another 5-7 minutes till vegetables are cooked through but retain their crunch.
Serve this delicious Baby Corn-Capsicum Curry hot, garnished with finely chopped coriander leaves, with any Indian flat bread or flavoured rice and enjoy.
Labels: Almonds, Baby Corn, Capsicum, Currys, Onions, Tomato