Weekend Special Recipe: Make corn masala vegetable in restaurant style this weekend, know the recipe!
Arka Talk
3 min read
Weekend Special Recipe: Make corn masala vegetable in restaurant style this weekend, know the recipe!
When the weekend comes, happiness and enthusiasm in the mind are different. After working for the whole week, when I get a holiday on the weekend, I feel like celebrating it. Some people go out for a walk during this time, while some people enjoy delicious food by trying a different recipe at home.
Weekend Special Recipe : इस वीकेंड पर रेस्त्रां स्टाइल में बनाएं कॉर्न मसाला सब्जी, जानें रेसिपी !
If you have any such plan on this weekend, then here we are going to tell you,
corn
About the super tasty Corn Masala Sabzi of spices, which will be royal to look and very tasty to eat. If any guests are going to come to your house on the weekend, then you can easily make it for them too. Believe me, they have hardly eaten this vegetable before. Know here the recipe of making corn masala vegetable.
Material
About 200 grams of corn, two medium sized onions, one teaspoon finely chopped garlic, one teaspoon finely chopped green chili, one teaspoon ginger and garlic paste, three tomatoes finely chopped, 50 grams cashew, one teaspoon butter, half teaspoon turmeric, Half teaspoon coriander powder, one teaspoon Kashmiri chili, half teaspoon cumin powder, half teaspoon cumin, half teaspoon garam masala, salt as per taste, oil to make vegetable, green coriander to garnish the vegetable and one to two teaspoon cream or cream.
how to make
To make Corn Masala Sabzi, first soak cashews in a bowl with water for some time and wash and clean the corn thoroughly. Do not boil.
Now put oil in a pan and heat it. After this, first add cumin, then add chopped garlic. Garlic is not to be turned red, after cooking it lightly, add onion. Let the onion turn light golden.
After this, add tomato, chopped chili and ginger garlic paste. If you like spicy, you can increase the quantity of chillies. After this, add turmeric powder, Kashmiri chili and add salt as per taste and cover the pan for some time, so that the tomato gets melted well and its moisture ends.
In the meantime, boil cashew nuts with water for some time, so that it swells up and makes a good paste. Let the cashews cool down after boiling for about ten minutes and make a paste by putting them in the grinder.
Meanwhile, if the tomatoes have melted, then add coriander powder, cumin powder, kasoori fenugreek and garam masala to it and cook a little. After this add cashew paste. Wash the jar and add some water as well.
Water should not be added too much, because this vegetable becomes thick. Now take a separate pan, add one spoon of oil and add one spoon of butter. Put corn on high flame and roast it while stirring continuously. The corn has to be roasted till it gets puffed up.
After about 5 minutes, when all the corns have swelled, then add it to the gravy that you have prepared. Mix all the things and cover and cook for some more time, so that the corn gets cooked well and the spices are filled well in it.
Lastly, sprinkle some garam masala in the vegetable and add cream or cream and mix and cook for two minutes. After that turn off the gas. Garnish the hot vegetable with coriander and feed it to everyone.
