Creamy babycorn | How to make Creamy babycorn

By Mudita Bagla  |  12th Mar 2016  |  
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  • Creamy babycorn, How to make Creamy babycorn
Creamy babycornby Mudita Bagla
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

11

0

About Creamy babycorn Recipe

Bored of making the same babycorn chilli out of babycorns? This is a recipe which will blow your mind with its delicious taste.

The delicious and mouthwatering Creamy babycorn is a famous dish of Fusion and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Creamy babycorn is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Creamy babycorn. Mudita Bagla shared this Creamy babycorn recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Creamy babycorn. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Creamy babycorn recipe at your home and surprise your family and friends.

Creamy babycorn

Ingredients to make Creamy babycorn

  • 12 blanched babycorns
  • 1 tbsp ginger-garlic paste
  • 1 tsp finely chopped green chillies
  • 10-12 cashewnuts
  • oil for cooking
  • salt to taste
  • 1 cup amul cream
  • water
  • 1/2 tsp garam masala
  • 6 almonds
  • 4 medium onions
  • 3 medium tomatoes
  • 1/2 cup Milk

How to make Creamy babycorn

  1. Grind the onions and tomatoes to a fine paste.
  2. Using sufficient water make a paste of almonds and cashewnuts.
  3. Heat oil in a pan.
  4. Add the green chillies and ginger-garlic paste.
  5. After sauting for a minute, add the tomato-onion paste.
  6. Cook till the colour changes.
  7. Then add the cashewnut-almond paste and garam masala.
  8. Saute for a while and then add milk and salt.
  9. Add water if required.
  10. Then add cream.
  11. Let it take a boil and add the babycorns.
  12. Cook for a while on medium flame and mix well.
  13. Serve hot.

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