MILONI BABYCORN AND BELL PEPPERS CURRY (MIXED VEGETABLE CURRY)

 Miloni Baby corn and Bell Peppers( both green and red) is a mixed vegetable curry that is simple and easy to make. With a little prep and chopping it can also be made on a working day. Some recipes use Spinach/Palak in Subz Miloni, but I have skipped it entirely, to bring out the flavours of the Baby corn and bell-peppers and some green peas too have been used, as they are in season now. 

The flavours of this dish are very delicate and go very well with both Rice and Rotis(flatbread). This is one of those recipes where I have just gone with the follow and created, without any pre planning. When I started, only Baby corn and bell-peppers were chopped, but as I proceeded kept adding things to create this dish. This happens when I am bored of my own cooking and am looking for some inspiration from within.

While you are here do check out other subji and curry recipes like- Kadai Paneer Gravy, Kadai Paneer (semi dry), Bhindi Aloo, Paneer Khurchan, Dum Aloo Ajwaini, Methi wale Baingan, Mava Paneer Curry, and more...

Here is the recipe for Miloni Baby corn and Bell Peppers for you-

 PREP TIME: 15                                          COOK TIME: 15Mins

 TOTAL TIME:30Mins                                  COURSE:  MAIN

 CUISINE: NORTH INDIAN                         SERVINGS: 6

 AUTHOR: Rajni Ram

 

    Ingredients:

    Baby Corn 12 to 15 cut lengthwise

    Red Bell Pepper 1 chopped to strips

    Capsicum/ Green bell pepper 1 chopped to strips

    Green Peas 1 handful (optional)

    Onion 1 large chopped 

    Ginger 1 inch piece

    Garlic 3 cloves

    Tomatoes 2 large chopped 

    Green chillies 2 

    Cashewnuts 10 to 12

    Salt as required

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Red chilli powder 1 to 2 tsp (depending on spice preference)

    Kashmiri chilli powder 1 tsp for colour (optional)

    Coriander powder 2 tsp

    Sugar 1 tsp (optional)

    Cream 1 tbsp (optional)

    Garam Masala powder 1/2 tsp

    Oil for sauteing

    Directions:

Cook the chopped Baby Corn and peas until done. I put them in the Microwave, so that they don't overcook and the baby corn retains shape. Next, in a pan pour oil for sauteing and when hot add the cumin seeds, followed by turmeric powder. Now add the chopped onion, tomatoes, ginger, garlic and slit green chillies and saute. Add little salt(about 1/4 tsp) so that the tomatoes break, add the Cashewnuts and saute until the onion turns transparent and the tomatoes breakdown. Switch off flame and cool completely. On cooling, grind to a fine paste and keep it aside. Now in the same pan take some more oil. Add some Cumin seeeds and put in the chopped Bell Peppers(both red and green) and saute. Add a little sugar and continue to saute. When the Bell peppers appear cooked add the cooked baby corn and peas after draining all the water. Add turmeric powder and salt and stir. Now add the ground paste followed by red chilli powders(both regular and kashmiri), coriander powder and pour 1 to 1.5 cups of water( I poured water into my mixie jar, gave it a spin and used it so that is don't waste the stuck paste ). Stir nicely for the masalas to combine and cook until the water is partially absorbed, and gravy comes together. Finally, add the cream and put off the flame and sprinkle the garam masala giving the curry a final stir. The yummy Miloni Baby Corn and Bell peppers is ready to serve.

Serving Suggestions: With hot Phulkas, Roti, Parathas, Plain rice, Jeera rice, Peas Pulav and more.

    STEPWISE RECIPE FOLLOWS:

1. Cook the chopped Baby Corn and peas until done. I put them in the Microwave, so that they don't overcook and the baby corn retains shape. Next, in a pan pour oil for sauteing and when hot add the cumin seeds, followed by turmeric powder.

2. Now add the chopped onion, tomatoes, ginger, garlic and slit green chillies and saute. Add little salt(about 1/4 tsp) so that the tomatoes break, add the Cashewnuts and saute until the onion turns transparent and the tomatoes breakdown. Switch off flame and cool completely. On cooling, grind to a fine paste and keep it aside. 

3. Now in the same pan take some more oil. Add some Cumin seeds and put in the chopped Bell Peppers(both red and green) and saute. Add a little sugar and continue to saute. 

4. When the Bell peppers appear cooked add the cooked baby corn and peas after draining all the water. Add turmeric powder and salt and stir. 

5. Now add the ground paste followed by red chilli powders(both regular and Kashmiri), coriander powder and pour 1 to 1.5 cups of water( I poured water into my mixie jar, gave it a spin and used it so that is don't waste the stuck paste ). 

6. Stir nicely for the masalas to combine and cook until the water is partially absorbed, and gravy comes together. Finally, add the cream and put off the flame and sprinkle the garam masala giving the curry a final stir. The yummy Miloni Baby Corn and Bell peppers is ready to serve.

NOTES:

1. I have deliberately  stayed clear of the regular mixed assorted Vegetables for this curry. There is a recipe for the regular mixed vegetable curry without onion and garlic, in case you are interested. It is very simple and basic recipe, which can be done by beginners too. Check it out here.

2. Though I have listed Cream as optional, I would recommend adding if you are not vegan or allergic to it, as it surely enhances the taste. 

3. While sauteing the Bell Peppers we have added a little sugar to retain the colour of vegetables. This trick can be used wherever you are using colourful vegetables.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and i'll respond as soon as I can.