Baby corn masala recipe – A simple restaurant style baby corn recipe that pairs well with rice, pulao, biryani, roti. For this baby corn curry recipe, I just followed my paneer butter masala, one of the popular recipes on this blog. Baby corn can be used to make fried rice, baby corn fry, baby corn dry curry, mixed veg curry or veg makhanwala, can also be added to veg pulao or veg biryani.
To make baby corn masala recipe, I like to use baby corn along with other vegetables like peas, carrots, capsicums, or even with potatoes to add more flavor and taste. However it is a personal choice, this recipe can be made using only baby corn and no other vegetables except onions and tomatoes.
You can find more Baby corn recipes on the blog,
Baby corn manchurian
Baby corn fry
Baby corn stir fry
If you want to make a quick baby corn curry, you need not blend the ingredients. If all that you want to make is a north Indian style baby corn gravy, you will have to blend the sauted ingredients to get a gravy. To get a restaurant style smooth gravy, don’t miss using few cashews, blending it, adding kasuri methi and cream will enhance the flavor, texture and taste.
You can serve baby corn masala with
Plain paratha
jeera rice
Ghee rice
Baby corn masala recipe
Baby corn masala recipe | baby corn gravy curry | baby corn recipes
Ingredients (1 cup = 240ml )
- Oil as needed
- ½ tsp cumin or jeera
- 1 ½ tsp ginger garlic paste
- 1 cup onions chopped
- ½ cup tomatoes chopped
- 8 cashew nuts
- ½ tsp red chili powder
- ¾ tsp garam masala
- ¼ tsp cumin
- 2 cloves
- cinammon stick small
- 2 cardamoms
- 1¼ cup baby corn diagonally cut (100 grams)
- ½ cup mix vegetable like peas, potato or gobi (optional)
- ¼ tsp Kasuri methi
How to make the recipe
- Heat oil in a pan, add cumin. When it crackles, add ginger garlic paste.
- Fry until the raw smell disappears.
- Add chopped onions and fry until they turn golden.
- Add chopped tomatoes, sprinkle salt and fry until the tomatoes turn mushy.
- Add cashews, red chili powder, garam masala. Fry until the masala smells good.
- This step is optional. Follow this if you want a smooth restaurant style baby corn gravy. Cool the mixture from above step. Blend it along with little water to a puree. Add little more oil to the same pan and heat. Add ¼ tsp cumin, cloves, cinnamon and cardamoms. Fry for a minute.
- Add all the veggies and fry for 3 to 4 minutes.
- Add a half a cup of water and cook the veggies till they are almost cooked.
- Add the ground paste, mix and add more water if needed to bring it to the consistency. Taste it and adjust salt and spice as needed.
- When the baby corn is cooked enough, you can adjust the spice and salt, add more chili powder if neeeded.
- Cook for a while and then add crushed kasuri methi. Stir well and off the stove.
- Garnish baby corn gravy with coriander leaves.
NUTRITION
How to make baby corn masala or baby corn gravy curry
1. Heat oil in the pan, add cumin and allow to splutter. Add ginger garlic or ginger paste and fry until the raw smell goes off.
2. Add onions and fry until golden.
3. Fry tomatoes with salt until mushy.
4. Add spice powders and cashews.
5. Saute and fry until the masala smells good. Cool this mixture and blend with little water.
6. Add little more oil, add the dry spices. Saute till aromatic.
7. Add baby corn. i also added potatoes, you can add peas or any other veggies you like. Fry for 3 to 4 minutes. Add half cup water and cook till they are almost cooked. Add the ground paste.
8. Stir and add more water as needed to make a thick gravy. Check spice and salt. Add more if needed.
9. Cover and cook till the corn is cooked fully. You can add a bit more of chili powder at this stage to get the right color.
10. Add crushed kasuri methi. Stir and switch off the stove.
Serve baby corn gravy with jeera rice, pulao or roti.
v gopi says
super resipes
Hetal says
It turned out very delicious and enjoyed it with phoolka roti.
Archana says
great taste of baby corn masala… goes well with roti…easy to prepare thanks
swasthi says
Welcome Archana
Anand says
What is the meaning of ground paste
swasthi says
Hi Anand
Ground paste is the paste made of onions, tomatoes etc which we sauted in the pan. At step 5 I have told to make a fine paste of onions, tomatoes etc. That one I am refering as ground paste.
Anand says
What is the meaning of ground paste I am a vegetarian
Whether is a veg or non veg.
Anitha says
Super taste
swasthi says
Thanks Anitha
Nabaneeta samanta says
so yummy….
swasthi says
Thank you
mrunalini says
It came out awesom.. So yummy…
swasthi says
Hi Mrunalini
iam so glad it turned out yummy.
Thanks for the feedback
anitha says
Yummy it was very nice with jeera rice. Thanks
swasthi says
Welcome Anitha
good to know it turned out nice. Thanks
Swapna says
Swathi,ur recipe seems delicious. Good explained. Thanks. Is there any idea or trick to make gravy red in colour?? Please let me know.
swasthi says
Hi Swapna,
using kashmiri or byadgi chili powder gives a nice deep color to the gravy. I use fresh chili powder that is refrigerated. I take small quantities from refrigerator and use. Resting the curry covered for a while after cooking also deepens the color of the gravy.Hope this helps
Archana Potdar says
Love your baby corn logs. Absolutely brilliant.
Amrita Vishal says
lovely rich colour of the gravy..great clicks
Kalpana Sareesh says
looks really grt..
Nandini M says
The gravy looks nice! Yum! Want to grab it for dinner!
PT says
liked your first click dear.. nice work..
kausers kitchen says
Curry looks delicious dear..<br />Merry Christmas and Happy New Year to you too 🙂
Vidya says
Merry Christmas to you and your family..<br />Gravy looks yummy….tempting.
Phong Hong says
Oh, baby corn in a curry, yum! Merry Christmas and Happy New Year to you and all at home!
Sangeetha Priya says
Wow colorful n flavorful baby corn gravy, lovely presentation!!! Merry Christmas to u all :-)…
Shailaja Reddy says
Delicious n colorful gravy.
Nisa Homey says
Great recipe dear…merry christmas to u and fly.