Baby Corn Stir Fry Sabji

Baby Corn Stir Fry made in Indian style with baby corn, spices, onions, tomatoes and bell peppers. This easy to make stir fry is healthy, delicious and flavorsome. Serve it as a side or with basmati rice, roti or Parathas. Baby corn stir fry also goes well in wraps, Kathi rolls and Sandwiches too. It keeps good in the office and school lunch boxes, can also be made ahead and refrigerated for 2 days.

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Baby corn is a staple in the Indian homes and is used to make stir fry dishes, curries, gravies, pulao, vegetable biryani, Manchurian and a lot more. This baby corn stir fry is one of the many basic ways to cook babycorn.

I love to use bell peppers or green peas with baby corn in this stir fry. Feel free to leave them out or swap them with veggies like carrots, sweet corn or broccoli. This baby corn stir fry is minimally spiced with garam masala and red chilli powder.

If you are new to baby corn and wondering what are baby corn?

Baby Corn

Baby corn also known as cornlets are young immature corn that are widely used in the Asian cuisines. They belong to the maize family and are different from the traditional corn (on the cob). Baby corn are harvested early within days, after the thin silk-like fibers begin to show up inside the peels that encase the baby corn.

Young baby corn are crisp, tender and sweetish at this stage. They typically don’t need cooking and can be eaten raw. However commercial baby corn are grown with the help of pesticides and fertilizers to keep them bug-free. Even the organic ones are cultivated using a small portion.

So it is essential to wash them thoroughly, if possible with vinegar plus baking soda and then cook for a short time before consumption.

More Baby Corn Recipes
Baby Corn Masala
Baby Corn Pepper Fry
Chinses Baby Corn Manchurian

How to Make Baby Corn Stir Fry (Stepwise Photos)

1. Add 2 tablespoons oil to a pan and heat it. Add ¼ teaspoon cumin. When they begin to sizzle, add 1 teaspoon grated ginger or ginger garlic paste or garlic. Let fry until the ginger smells good, for about a minute.

2. Add 1 medium chopped onion and fry till lightly transparent.

3. Add 1 medium chopped tomatoes,⅛ teaspoon turmeric and ¼ teaspoon salt. Saute or stir fry till tomatoes turn mushy.

4. While the tomatoes cook, chop 1¼ cup chopped baby corn and ½ cup capsicum. Add them when the tomatoes turn mushy and stir fry for 2 to 3 minutes on a high heat.

5. Add ½ to ¾ teaspoon garam masala and ¼ to ½ teaspoon red chili powder. Stir fry for 2 minutes.

6. Cover and cook on a very low flame for 2 to 3 mins, so the baby corn absorbs flavors. You may cook longer if you want. Baby corn & bell peppers should remain crunchy. Taste test and add more salt if needed. Add coriander leaves and sprinkle lemon juice if you want before serving.

Serve baby corn stir fry with roti, or rice.

Recipe Card

Baby Corn Stir Fry

This Indian style Stir fried baby corn is super flavorsome, spicy and easy to make. Serve it as a side or with roti, paratha or basmati rice.

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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings2

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 1¼ cup baby corn chopped
• ▢ ½ cup Bell pepper (green or red capsicums)
• ▢ 1 medium tomato chopped
• ▢ 1 medium onion chopped
• ▢ 1 teaspoon ginger garlic paste or grated ginger or 2 crushed garlic cloves
• ▢ 1 green chili slit (optional)
• ▢ 2 tablespoons Oil
• ▢ ¼ teaspoon cumin seeds (optional)
• ▢ ⅛ teaspoon turmeric (optional)
• ▢ ¼ teaspoon salt (adjust to taste)
• ▢ ¼ to ½ teaspoon Kashmiri red chili powder (or red chilli flakes, adjust to taste)
• ▢ ½ to ¾ teaspoon garam masala (adjust to taste)
• ▢ 2 tablespoons Coriander leaves (optional)

Instructions

• ▢
  Rinse baby corn & other veggies under running water. Slice baby corn to ¼ inch pieces
• ▢
  Slice capsicums, chop onions and tomatoes. Slit the green chilli.

How to Make Baby Corn Stir Fry

• ▢
  Heat a pan with oil. Add cumin seeds. When they begin to sizzle add ginger and saute until aromatic for 60 seconds.
• ▢
  Add onions and saute till they turn slightly golden, don't need to brown them.
• ▢
  Add the tomatoes, sprinkle salt and turmeric. Saute till tomatoes turn mushy.
• ▢
  Stir in baby corn & capsicums. Stir fry on a medium high heat for 2 to 3 minutes.
• ▢
  Stir in chili powder, garam masala, more salt if needed and Stir fry for 2 to 3 minutes on a medium flame.
• ▢
  Cover and simmer on a very low flame till the flavors are absorbed and the baby corn turns slightly tender yet crunchy, If it is too dry, sprinkle little water to prevent burning.
• ▢
  At the end baby corn and bell peppers should still remain crunchy.
• ▢
  Garnish baby corn stir fry sabzi with coriander leaves and squeeze some lemon juice if you want.

Notes

• You can make this stir fry without onions and capsicums too, but they add flavor and volume to the dish. Tomatoes add moisture, so do not skip them if you prefer moist side dish.
• You can use a handful of green peas, methi leaves or drumstick leaves too.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Baby Corn Stir Fry

Amount Per Serving

Calories 339 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 10g

Sodium 388mg17%

Potassium 755mg22%

Carbohydrates 46g15%

Fiber 8g33%

Sugar 14g16%

Protein 8g16%

Vitamin A 2310IU46%

Vitamin C 84mg102%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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