Tandoori Baby Corn
Serving - 3
INGREDIENTS
Water - 800 milliliters
Baby corn - 250 grams
Cumin - 2 teaspoon
Ginger garlic paste - 1 tablespoon
Salt - 1/4 teaspoon
Red chili - 1/2 teaspoon
Lemon juice - 1 tablespoon
Hung curd - 200 grams
Tandoori masala - 2 teaspoon
Kasoori methi - 1 teaspoon
Chaat masala - 1 teaspoon
Salt - 1 teaspoon
Oil - 2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
Oil - 1 tablespoon
Dry fenugreek leaves - for garnish
PREPARATION
- In a pan, add 800 milliliters water, 250 grams baby corn.
- Boil until it tenders.
- Remove the pan from heat.
- In a pan add 2 teaspoons cumin, and dry roast for few seconds.
- Transfer it in mortar and grind to powder with the help of a pestle.
- In a bowl, add boiled baby corn, 1 tablespoon ginger garlic paste, 1/4 teaspoon salt, 1/2 teaspoon red chili and 1 tablespoon lemon juice.
- Mix well and marinate for 20 minutes.
- In another bowl, add 200 grams hung curd, 2 teaspoon tandoori masala, 1 teaspoon chaat masala, 1 teaspoon salt, prepared cumin masala, 1 teaspoon dry fenugreek leaves and 1 tablespoon coriander. Mix well.
- Now add boiled baby corns and mix again.
- Marinate for 20-25 minutes.
- Transfer each marinated baby corn in a baking tray
- Bake at 350°F/180°C for 15 - 20 minutes.
- Now, In a pan, add 1 tablespoon oil in pan, add 70 grams leftover marination mixture.
- Cook and bring it to boil.
- Now, add baked baby corn. Mix and cook for 1-2 minutes
- Garnish with dry fenugreek leaves.
- Serve hot,
