Spicy Baby Corn & Tomato Masala Rice with Pav Bhaji Flavors

Baby Corn & Tomato Masala Bath: A Flavorful Rice Delight with Pav Bhaji Masala

This Baby Corn & Tomato Masala Bath is a vibrant, spiced rice dish inspired by the flavors of North Indian cuisine. The addition of Pav Bhaji Masala, a unique blend of aromatic spices, along with baby corn, tomatoes, and freshly cooked rice, transforms this simple dish into a wholesome and flavorful meal. Whether you’re craving a comforting lunch or need a tasty dish to pack for a child’s lunchbox, this recipe will surely become a family favorite.

Recipe Overview:

• Cuisine: North Indian
• Course: Lunch
• Diet: Vegetarian
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• Difficulty Level: Easy

Ingredients:

Instructions:

Step 1: Preparing the Baby Corn

1. Cook the Baby Corn: Start by placing the sliced baby corn in a pressure cooker. Add 2 tablespoons of water and cook the baby corn for two whistles. Once done, release the pressure immediately by running cold water over the cooker. This method helps in preventing the baby corn from becoming too soft and mushy.

Step 2: Preparing the Masala Base

2. Heat the Oil: In a pan, heat 1 tablespoon of sunflower oil over medium heat.
3. Add Spices: Once the oil is hot, add 1 teaspoon of cumin seeds (jeera). Let them splutter for a few seconds. Then, add the finely chopped ginger and garlic. Sauté them for a couple of minutes until the garlic releases a fragrant aroma.
4. Cook the Onions and Tomatoes: Add the chopped onion to the pan and cook it until it softens and turns translucent. Add the chopped tomatoes and cook until the tomatoes break down and become soft.

Step 3: Adding the Spices

5. Spice it Up: Once the tomatoes have softened, add 1 tablespoon of pav bhaji masala, 2 teaspoons of garam masala powder, and 2 teaspoons of cumin powder (jeera). Stir everything well to ensure the spices are evenly mixed.

Step 4: Combining the Ingredients

6. Add Baby Corn and Rice: Turn the heat to high. Add the pressure-cooked baby corn and cooled cooked rice into the pan. Add salt to taste. Stir the mixture thoroughly, ensuring the masala is well coated with the rice and baby corn. The high heat will help in mixing the flavors together.

Step 5: Simmer and Final Touches

7. Simmer the Dish: Once everything is mixed, reduce the heat to low. Cover the pan and let the Baby Corn & Tomato Masala Bath simmer for about 3 to 4 minutes. This allows the rice to absorb all the flavors from the masala.
8. Adjust Seasoning: After simmering, taste and adjust the salt and spices if needed.

Step 6: Garnishing and Serving

9. Final Touches: Turn off the heat. Stir in the freshly chopped coriander leaves and a squeeze of lemon juice to brighten up the dish.
10. Serve: Transfer the masala rice to serving bowls. Serve hot, and enjoy the delicious flavors.

Serving Suggestions:

• With Boondi Raita: This Boondi Raita Recipe spiced with black salt complements the richness of the masala rice.
• With Onion Tomato Mixed Bean Sprout Salad: Pair the rice with a fresh, healthy salad for a balanced meal.
• As a Kids’ Lunchbox: This dish is also great for kids’ lunchboxes. The rice is mildly spiced and packed with flavor, making it an instant hit with younger eaters.

Tips and Variations:

• Add Vegetables: You can add other vegetables like peas, carrots, or bell peppers to this rice to make it even more nutritious.
• Vegan Option: Replace the sunflower oil with any plant-based oil and skip the use of yogurt if you’re following a vegan diet.
• Protein Boost: For an added protein punch, consider adding cooked chickpeas or paneer cubes to the dish.

Nutritional Information (per serving):

This Baby Corn & Tomato Masala Bath is a quick and delightful dish that brings together the richness of Indian spices and the freshness of vegetables. It’s the perfect comfort food for a busy weeknight or a flavorful lunch option that the entire family will love.