Vegetarian Recipes: Spicy Baby Corn Potato Stir-Fry - Delishably - Food and Drink
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Vegetarian Recipes: Spicy Baby Corn Potato Stir-Fry

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Whenever I don't feel motivated to cook an in-depth meal, I choose to make a stir-fry. They can be made quickly and are tasty too. I always keep spice powders in my kitchen so that I can cook a yummy curry with them.

I used baby corn, potato, tomato, onion, red chili powder, coriander powder, dry mango powder, curry powder (or spice mix), cumin seeds, chopped coriander, turmeric powder, and salt in this dry side dish.

You can use this stir-fry as a side dish for roti, chapati, flatbread, or any type of less-spicy rice dish. Now, onto the recipe!

My baby corn and potato stir-fry

My baby corn and potato stir-fry

Prep timeCook timeReady inYields

15 min

20 min

35 min

four servings

Ingredients

  • 1 cup baby corn, slit lengthwise and cut into two
  • 3/4 cup potato, cut in lengthy, thin pieces
  • 1/2 cup onion, chopped
  • 1/2 tsp cumin seeds
  • 1/4 cup tomato, chopped
  • 1/2 tsp spice powder, curry powder, or subzi powder, available in Indian stores
  • 1/4 tsp turmeric powder
  • 1/4 tsp dry mango powder, available in Indian stores
  • 1/4 tsp red chili powder
  • 1/2 tsp coriander powder
  • 2 tbsp chopped coriander
  • 3/4 tsp salt, or as per taste
  • 1 1/2 tbsp oil

Instructions

  1. Pre-cook the chopped baby corn in saltwater for 5 minutes. Use just enough water just to cover the baby corn. Drain, the excess water then put the corn aside.
  2. Chop the potato into thin, lengthy pieces. Immerse them in water then drain. This will remove the extra starch from the potatoes.
  3. Heat oil in a pan. Add the cumin seeds and let them crackle. Add the chopped onion and sauté until it turns transparent.
  4. Add the potato pieces and stir-cook for 5 minutes, or till they become soft. Add the pre-cooked baby corn. Stir-fry on low fire for 3 minutes. Don't add water. Throw in the chopped tomato and continue cooking until the tomato becomes mushy.
  5. Throw in the turmeric powder, red chili powder, coriander powder, dry mango powder, spice/curry/subzi powder, and salt. Mix them in then stir-cook for an additional 2 minutes. Check the taste. Add more spice powder or salt if needed.
  6. Turn off the fire. Add the chopped coriander leaves and mix well.
  7. Your baby corn and potato stir-fry is ready to eat. Serve it hot or warm as a side dish for roti, chapati, flatbread, or for any type of less-spicy rice dish. Enjoy!