Baby Corn Sabzi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.
• STEP 3.Add the baby corns and cook for a few minutes. Then, add water and cover the pan. Let it simmer until the baby corns are tender.
• STEP 4.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can add other vegetables like capsicum or peas to make the sabzi more nutritious and colorful.
• If you prefer a spicier sabzi, you can increase the amount of red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

• Leftover Baby Corn Sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabzi in a pan or microwave before serving.
• Serve the Baby Corn Sabzi as a side dish with roti, rice, or naan bread.