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Makkai Matar Tamatar

Course Main Dish - Gravies
Cuisine North Indian
Keyword Andhra Style Mutton Curry
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Basics for Cooking, Gravy Side Dishes
Author Srivalli

Ingredients

  • 1 & 1/2 cups Baby Corn apprx. 12 - 14 medium sized baby corns
  • 1 cup Peas Fresh
  • 2 medium Onions
  • 2 long Green Chillies
  • 1 tbsp Butter
  • 1/2 tsp Ginger Garlic paste
  • 1 cup Tomatoes puree
  • A pinch Turmeric powder
  • 1 tsp Kashmiri Red Chili Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Garam Masala Powder
  • Salt to taste
  • 2 tsp Fresh Cream
  • 1 cup Milk
  • Coriander Leaves handful

Instructions

  • Wash and remove the silk thread from the baby corns. Cut into small pieces, wash and MW for 5 - 7 mins. Drain and keep it aside.
  • In a non stick pan, heat the butter, add finely chopped onions, green chilies, saute well till the onions turn colour.
  • Then add the spice powders, salt. Saute on high. Now add the fresh peas, continue sauteeing.
  • Now add the cooked corns, stir well. Cook on high till all the moisture dries and the peas and corn gets roasted well. Now add the tomato puree and mix well.
  • Next simmer and add the milk and 1/2 cup water or as required. Bring to boil.
  • Cook in sim for the gravy to thicken. Add the cream at the end. Serve with Rotis

Notes

I had whole Kashmiri red chilis, so roasted and ground them. However since it was still very less amount, it was a coarse powder.
Since the spice is only green chilies and Kashmiri red chilis, adjust the spice accordingly.
The baby corns tend to be tough, so you can cook more if you prefer very soft ones.
The gravy was a bit spicy after eating, so you can either increase the cream or reduce the spice. Though it wasn't so spicy for the rest at home.
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