Khumbh Aur Baby Corn Subzi
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 21132 times
Rich and intense – these are the first words that come to your mind when you taste the Khumbh aur Baby Corn Subzi. This gravy takes you back to the Mughal era with its pungent flavour and dense mouth-feel. Of course, you can expect nothing less than luxury out of a dish that contains milk, cream, curds and onion paste along with an assortment of spice powders too. Relish this succulent accompaniment piping hot, with your favourite pulao or roti. You can prepare the boiled onion paste in advance, so it becomes easier to prepare this delicacy.
- Heat the ghee in a deep non-stick kadhai, add the ginger-garlic paste, green chillies and boiled onion paste and sauté on a medium flame for 2 minutes.
- Add the coriander powder, garam masala, chilli powder and salt and sauté on a medium flame for 30 seconds.
- Add the mushrooms, baby corn, deep-fried onions, curds and 5 tbsp of water, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.
- Remove from the flame, add the fresh cream and sugar and mix well.
- Serve hot.
Nutrient values per serving
|Vitamin A||201.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.3 mg|
|Vitamin C||7.7 mg|
|Folic Acid||16.3 mcg|
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