Babycorn Do Pyaza

Babycorn Do Pyaza

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Babycorn Do Pyaza is one of the most luscious vegetarian recipes in India. “Do Pyaza” is an Onion-Tomato based gravy which is hugely popular in the subcontinents of South Asia. Babycorn Do Pyaza is prepared by combining Baby corns with Onions, Ginger-Garlic paste, Tomatoes, Yogurt and some spices. It is a very versatile dish which can be accompanied with any veg rice item like Steamed Rice, Jeera Rice, Pulao or with any Indian flat bread.

I am a Baby Corn lover and can have it in any form. Whenever I go to any restaurant, I always order at least one Baby Corn starter. For most of the Vegetarians in India, other than Indian cottage cheese (Paneer) and Mushrooms, Baby Corns items are widely popular as main course and snacks.

Today, I was craving to munch something spicy and full of flavours. When I checked my refrigerator, I found Baby Corns, which were stored for the past couple of days. I decided to prepare some spicy curry with these Baby corns, and nothing could be a better option than a Do Pyaza preparation.

Babycorn Do Pyaza is a very simple and easy recipe which requires minimal ingredients to get prepared. The best part of the dish is it gets prepared very quickly without any hassle.

Babycorn Do Pyaza recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about Babycorn and the recipe.

Babycorn recipe

Babycorn recipes are like backbone to the Vegan world. Baby Corn is a very versatile vegetable. It has a slight sweet taste with a bit of crunch. You can have it in many forms, like baked, roasted, boiled, stir fried, cooked and even raw. It is a very good option for preparing salads and even soups. It tastes superb in all of these preparations.

Benefits of Baby corn

Do Pyaza Recipes

Do Pyaza recipes are prepared by using lots of Onions. In this recipe, two different textures of Onions are added at two different stages during the time of cooking. Hence, the dish is named as “Do Pyaza”. This dish can be prepared with different key ingredients.

For non-veg recipes, it can be prepared with chicken, lamb, beef or shrimp and on the other hand veg recipes can be prepared with cottage cheese or with any vegetable like cauliflower, mushroom, baby corn etc.

According to historians, Do Pyaza dish was first invented when Mughal emperor Akbar Mullah Do Piaza had accidentally added lots of onions to the dish. Then the recipe later developed in India, Pakistan and many other countries. Now it has become a part of Mughal cuisine.

How to make Babycorn Do Pyaza?

In this Baby corn recipe, I have used two different forms of Onions. As we know two different forms of onions are added to a Do pyaza recipe. So, I have cut some onions into chunks and separated their layers and have also finely chopped the rest of the onions.

First, I have fired the chunks of onions and kept them aside for adding them later. Then I have started the gravy preparation by tempering the whole spices. I have used cumin seeds, cloves, cinnamon sticks, cardamoms and dry red chillies for tempering. In this recipe, each spice has its own importance to flavour up the gravy.

I have sautéed the finely chopped onions and then added ginger-garlic paste, green chillies, tomatoes and baby corns one by one.

I have directly added baby corns into the pan for the recipe. I have neither boiled nor fried them before adding. Many people prefer to boil them before adding. But according to me, when the baby corns get braised with the masala, they become yummier.

I have cut the larger sized baby corns into halves and kept it whole for the smaller sized ones.

I have used yogurt into the recipe. It enhances the taste of the gravy. In most of the restaurants cream is added to the gravy. But this recipe is quite homely, and I prefer health too for regular recipes. So, I have skipped cream but in any special occasion I don’t hesitate to add cream in the gravy to make it more intense and interesting.

I have used cumin powder, coriander powder, garam masala powder and kasuri methi for the flavouring of the dish.

I have used tomato sauce into the gravy. It gives a tangy touch to the dish with the hint of sweetness.

The consistency of the dish is semi dry or thick. So, I have not added too much water into it.

Ingredients:

• 250 grams Baby corn, cut into halves
• 1 large red Onion, cut into chunks and layers separated
• 1 large red Onion, finely chopped
• 2 Tomatoes, deseeded and finely chopped
• ½ tablespoon Ginger-Garlic paste
• 2 Green Chillies
• ¼ cup Yogurt, whipped
• 1 tablespoon Tomato sauce
• 1-inch Cinnamon stick
• 3 Cloves
• 2 Cardamoms
• 1 Dry Red Chilli
• ¼ teaspoon Cumin seeds
• ½ teaspoon Kasuri Methi
• ½ teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Garam Masala powder
• 1 teaspoon Sugar
• Salt to taste
• 1 ½ teaspoon Clarified Butter (Ghee)
• Oil for cooking
• ½ cup Water, for gravy

1. Wash the Baby Corns and cut the larger ones into halves. Keep them aside.
2. Add 1 tablespoon oil into a pan and let the oil become hot.
   

3. Add the Onion chunks into the pan and fry them in medium flame
   

4. Once the Onions are translucent, keep them aside on a separate plate.
   

5. Add some more oil into the pan.
6. Add Cumin seeds, Cloves, Cinnamon sticks, Cardamoms and dry Red Chilli into the pan and let them crackle.
   

7. Add the chopped Onions into the pan and give a nice mix.
   

8. Add 1½ teaspoons Clarified Butter into the pan and give a nice mix.
   

9. Sauté the Onions in medium flame till they become translucent and soft. Stir as required.
10. Add Ginger-Garlic paste and give a nice mix.
    

11. Cook them till the raw smell goes away.
12. Add chopped Tomatoes, green Chillies and mix them well.
    

13. Put the flame in low and cook them for couple of minutes. Stir in between.
14. Add the Baby Corns and give a nice mix.
    

15. Cover the pan and cook them for 5 minutes in low flame. Stir in between.
16. Add Salt, Turmeric powder and mix them nicely.
    

17. Cover the pan and cook it for another 3-4 minutes in low flame. Stir in between.
18. Add the whipped Yogurt and give a nice mix.
    

19. Add Cumin powder, Coriander powder and mix them well.
    

20. Cook them in low flame for a minute.
21. Add the fried Onion chunks(step 4) into the pan and give a nice mix.
    

22. Cook them in low flame for a minute.
23. Add water and give a nice stir.
    

24. Cover the pan and put the flame in high till the gravy simmers.
25. Put the flame in low and add Tomato sauce into the pan.
    

26. Add sugar and give a nice mix.
    

27. Let the gravy cook for a minute in medium flame.
28. Add Kasuri Methi and cook it in low flame for a minute.
    

29. Add Garam Masala powder at the end and give a nice stir.
    

30. Switch off the flame and put the pan down.