* 4 tomatoes- pureed in a grinder
* 1 tbsp kasoori methi (dry fenugreek leaves)
* ¼ tsp haldi, ½ tsp garam masala
* ½ tsp amchoor, 1¼ tsp salt, or to taste
* ½” piece ginger – cut into match sticks or shredded on the grater (1 tsp)
* 4 tbsp Leonardo® Olive Pomace Oil
* ¼ cup milk, ¼ cup cream
* Corns in the usual kadhai masala, flavoured with fenugreek and coriander. The addion of some milk at the end makes all the difference.
Method:
* Boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2 minutes. Drain.Refresh in cold water. Cut into 2 pieces lengthwise.
* Warm red chillies and dhania saboot on a tawa, till slightly crisp and dry, for about 30 second.
* Roughly grind red chillies and saboot dhania to a rough powder
* Heat 1½ tbsp Leonardo® Olive Pomace Oil in a kadhai and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown. Keep them spaced out while frying and let them not overlap each other. Add the capsicum strips and stir fry for 2 minutes. Remove from kadhai and keep aside.
* Heat 2½ tbs Leonardo® Olive Pomace Oil in a kadhai. Reduce flame. Add a pinch of methi daana, dhania-red chilli powder. Stir for 30 seconds. Add garlic or ginger paste.
* Add onion. Cook till onions turn light golden.
* Add tomatoes and stir for about 4-5 minutes on low heat till dry.
* Add salt, kasoori methi, haldi, garam masala and amchoor. Mix well till oil separates. Add ½
cup water. Let it boil.
* Add baby corns and capsicum. Cook for 2-3 minutes.
* Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.
