Baby Corn Do Pyaaza

Baby Corn Do Pyaaza
Votes: 1
Rating: 4
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Rate this recipe!
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'Do Pyaza', as we all know, is double the onions. This easy to make recipe works great for your lunch or dinner.
Servings Prep Time
2 people 12 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 12 minutes
Cook Time
15 minutes
Baby Corn Do Pyaaza
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
'Do Pyaza', as we all know, is double the onions. This easy to make recipe works great for your lunch or dinner.
Servings Prep Time
2 people 12 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 12 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Finely chop one onion and one tomato.
  2. Make puree from two tomatoes.
  3. Cut one inch pieces of another onion.
  4. In a pan heat ½ tbsp. of ghee.
  5. Add the onion inch pieces.
  6. Saute till they turn slightly brown. Remember we have to keep them crunchy. Take them out on a plate.
  7. Now, add the remaining 1-1/2 tbsp ghee to the pan. Add cumin seeds and asafoetida. Saute the cumin seeds for a few seconds. Add green chili, bay leaf, cardamom and cinnamon stick. Saute till they impart fragrance.
  8. Now, add ginger and garlic. Saute until the raw smell has gone.
  9. Add the finely chopped onions and fry till translucent.
  10. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
  11. Now add the chopped tomatoes and tomato puree. Saute until the tomatoes release the oil.
  12. Now add baby corn and fried onion pieces. Mix well.
  13. Add Kasuri methi, sugar, and fresh cream. Mix well.
  14. Garnish with fresh coriander.
  15. Serve hot with roti, parantha, nan etc.
  16. Scrumptious Baby Corn Do Pyaaza is ready.
Recipe Notes

1. If required, add water to achieve the desired consistency.
2. Cloves and black peppercorns can also be added.
3. Instead of boiling the baby corn you can cook them covered in the gravy, just for a few minutes. I like the baby corn to be crunchy.