Baby Corn and Green Peas Sabzi Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn (chopped into pieces) | 10 pieces (use fresh if available) |
| Green peas (Matar) | 1 cup |
| Onion (finely chopped) | 1 medium-sized |
| Green chillies (slit) | 2 |
| Ginger (finely chopped) | 1 inch |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cumin seeds (Jeera, roasted and crushed) | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | As required |
| Curry leaves | 2 sprigs |
| Coriander leaves (Dhania, finely chopped) | 1 sprig |
Nutritional Information (Per Serving Approximation)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 320 mg |
| Potassium | 250 mg |
| Vitamin C | 20 mg |
| Vitamin A | 300 IU |
| Iron | 2 mg |
Instructions
-
Prepare the Baby Corn:
To start with, pressure cook the chopped baby corn. Add a pinch of salt and turmeric powder to the water, and cook for about 3 whistles on medium heat. Once done, allow the pressure to release naturally. Strain the baby corn and set it aside. -
-
Prepare the Tempering:
Heat a heavy-bottomed pan and add sunflower oil as needed. When the oil is hot, add mustard seeds. Allow the seeds to splutter, then add a pinch of asafoetida (hing). Next, add the curry leaves and sauté them for about 20 seconds until fragrant. -
Sauté the Aromatics:
Once the curry leaves have released their aroma, add the finely chopped onion, slit green chillies, and ginger. Sauté the mixture until the onions turn golden brown, stirring occasionally to prevent sticking. -
Add the Vegetables and Spices:
After the onions have browned, add the pressure-cooked baby corn and green peas to the pan. Sprinkle in the remaining turmeric powder, red chilli powder, roasted and crushed cumin seeds, garam masala, and salt to taste. Stir the mixture well to coat the vegetables with the spices. -
Cook the Sabzi:
Allow the vegetables to cook for about 3 to 4 minutes, stirring frequently. The raw smell of the spices should dissipate, and the peas and baby corn will absorb the flavors of the masala. Ensure the vegetables are cooked through but not mushy. -
Garnish and Serve:
Once the sabzi is cooked and fragrant, turn off the heat. Garnish with freshly chopped coriander leaves, give everything a final stir, and serve hot.
Serving Suggestions
- This Baby Corn and Green Peas Sabzi is best served as a side dish with steamed rice or roti. It can also be paired with dal for a wholesome South Indian meal.
- For a complete experience, drizzle some ghee on the rice before serving.
- Add a side of papad or pickle for an extra flavor burst!
Cooking Tips
- Pressure Cooking: If you don’t have a pressure cooker, you can boil the baby corn in a saucepan until tender. This might take an extra 5-10 minutes depending on the freshness of the corn.
- Adjusting Spices: If you prefer a spicier sabzi, feel free to add more red chilli powder or an additional green chilli. Conversely, you can reduce the amount for a milder flavor.
- Vegan Option: This recipe is vegan by default since it uses oil instead of ghee. If you’re using this in a mixed menu, it’s safe for vegan guests.
- Consistency: You can adjust the consistency of the sabzi by adding a bit of water for a more gravy-like dish or cooking it dry for a more stir-fried texture.
Variations
- With Coconut: For a richer, coastal flavor, add a tablespoon of grated coconut during the last 2 minutes of cooking. This will lend a slightly sweet undertone that balances the spices well.
- Cashew Nut Twist: Lightly toasted cashew nuts can be sprinkled on top before serving for an added crunch and richness.
- Potato Addition: You can also include diced potatoes along with the peas and baby corn for a heartier sabzi. Simply parboil or cook the potatoes beforehand to reduce cooking time.
Storage Instructions
- Refrigeration: Store the Baby Corn and Green Peas Sabzi in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: This dish can also be frozen. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before consuming.
This Baby Corn and Green Peas Sabzi recipe brings together the tender crunch of baby corn and the sweetness of peas, flavored with a perfect blend of spices, making it an easy, delicious, and nutritious addition to your lunch or dinner table.
