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Sorrel Leaves Baby Corn Curry

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Combining mixed vegetables is always a healthy way to have a meal. This recipe prepared with sorrel leaves, baby corn cooked in silky peanut based gravy is an excellent variation to try.

About Recipe

How to make Sorrel leaves Baby corn Curry

(21 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
10 mins		 Total time
20 mins
Sorrel leaves Baby corn Curry
Author : Vahchef
Main Ingredient : Sorrel leaves
 Servings : 4 persons
Published date : February 06, 2019


Ingredients used in Sorrel leaves Baby corn Curry
• Oil - as required.
• Mustard seeds - 1 tea spoon.
• Fenugreek seeds - 1/2 tea spoon.
• Onion (chopped) - 1 number.
• Salt - to taste.
• Tomatoes (chopped) - 1 number.
• Cumin powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Green chilies - 3 number.
• Peanuts - 1 tablespoon.
• Water - as required.
• Sorrel leaves paste - 1 cup.
• Baby corn (slices) - 5 number.
Method:
  • Heat oil in a pan, add mustard seeds, fenugreek seeds, chopped onion, salt, and saute it till onions are slightly transparent.
  • Then add chopped tomato and season it with cumin powder, garam masala powder turmeric powder, green chilies, peanuts, along with some water and cook it well.
  • To it, add sorrel leaves paste, keep mixing it till oil oozes out of it.
  • After it is perfectly cooked, add baby corn by adjusting salt and let it cook for again 5-6 more minutes.

DeliciousSorrel leaves Baby corn Curry is now ready to serve.





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