Ever since I heard about paneer ghee roast of Maharaja Restaurant (a famous one in Mangalore) I wanted to taste it. And it happened one certain day and since then I just love it. It is spicy and Gheeeyyyy (my own word ;)) goes well with rotis, chapathis or even puri.
Most of the time during my second pregnancy I craved to eat
spicy and tangy food, but unfortunately could not as I cannot resist too much
spice. And in one such days (when I was in
Mangalore for delivery) I craved to eat Homemade Ghee roast and not Paneer, but
baby corn. Pregnancy I say can get you to such cravings which you have never
ever thought of. Soon my brother (he had come to mangalore for vacation then)
went to the market and got me 3 packets of baby corns and happy me started
making this Spicy gravy.
Recipe credit: Kudpi Raj Maam
To Marinate:
Lemon - 1 Squeezed
Curds – ¼ th Cup
White Pepper powder - 1 tbsp
Turmeric powder – ½ tsp
Salt - To taste
To Grind:
Red long (Kashmiri)chillies - 12 roasted * see notes
Curds – ¼ th Cup
White Pepper powder - 1 tbsp
Turmeric powder – ½ tsp
Salt - To taste
To Grind:
Red long (Kashmiri)chillies - 12 roasted * see notes
Coriander Seeds – 1 tsp roasted
Cumin Seeds – ½ tsp roasted
Fenugreek Seeds – ¼ th tsp roasted
Garlic flakes - 12-16
Cumin Seeds – ½ tsp roasted
Fenugreek Seeds – ¼ th tsp roasted
Garlic flakes - 12-16
Tamarind - Cherry size ball soaked in little water
Baby corn - ½ Kg after cleaning and outer cover removed.
Refined vegetable oil – 2 tbsp
Pure Ghee/clarified butter – 3 tbsp * see notes
Chopped Coriander leaves -A handful
Method:
Marinate baby corn with the ingredients mentioned To marinate. Keep it marinated for atleast an hour in the refrigerator.
Grind the To Grind ingredients into a fine paste.
Heat oil in a deep bottom pan. Roast the marinated baby corn till they cook. Drain and keep aside.
In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste and marinated roasted baby corn. Mix well and keep for 2-3 minutes on slow flame. Add ghee, mix and cover with a lid. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve with hot rotis or chapathis.
Grind the To Grind ingredients into a fine paste.
Heat oil in a deep bottom pan. Roast the marinated baby corn till they cook. Drain and keep aside.
In the same oil, roast the ground masala till oil leaves the sides and raw smell disappears. Add salt to taste and marinated roasted baby corn. Mix well and keep for 2-3 minutes on slow flame. Add ghee, mix and cover with a lid. When the masala gets thick, transfer to serving dish, garnish with chopped coriander leaves and serve with hot rotis or chapathis.
Notes:
You can add more chillies if you wish to make it more spicy.
The actual recipe is adapted from prawn ghee roast but I have recreated it with baby corn, you can use paneer too.
You can use 5 tbsp ghee instead of using 2 tbsp oil and 3 tbsp ghee.
Adding a little ghee at the end retains the flavor of ghee.
Make sure the gravy is thick.
For all those weight watchers please do not faint thinking about the ghee that is added in it. Make it for your loved ones who are not weight watchers ;) .
Happy Cooking,
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