Baby Corn And Kale Angoor

Ingredients 

• 12-16 babycorns
• 100 grams seedless black grapes 
• 2 apples, preferably cooking apples
• 1/2 tablespoon lemon juice
• 2 medium onions,chopped
• 1 tablespoon oil
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 green chillies, chopped
• 1/2 cup mawa (khoya)
• 1/2 cup tomato puree
• 1/2 cup yogurt,whisked
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh cream
• 1 teaspoon garam masala powder

Method

1. Cut baby corns into small pieces. If using fresh baby corn, boil them until soft. Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring. Boil onions in half a cup of water.
2. Cool and grind to a fine paste. Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly. Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating.
3. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly. Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.
4. Add chopped apples and half a cup of water. Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly. Add baby corn and three fourths the seedless black grapes, mix well and add salt. Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.

Nutrition Info