baby corn masala recipe, how to make baby corn masala curry recipe

baby corn masala curry recipe, baby corn masala curry

baby corn masala recipe – a creamy baby corn masala made in the classic north indian style.

there are a few dishes that i make with baby corn. some of them are in the drafts as well which i will be posting soon. baby corn blends well with any gravy or sauce, be it north indian, indo chinese or even world cuisine.

i usually add baby corn in pulao or rice dishes or in indo chinese recipes. on some rare occasions i make proper baby corn based dishes. thats why there are only few baby corn recipes in the blog like baby corn manchurian, chilli baby corn dry recipe, chilli baby corn gravy and baby corn jalfrezi.

this baby corn masala recipe does not use any heavy ingredients like butter and cream. so is light and yet delicious. the creaminess comes from the blended cashews, magaz (melon seeds) and tomatoes.

baby corn masala curry recipe goes well with rotis, naan, steamed rice or jeera rice. you can also accompany some fresh vegetable salad by the side.

lets start step by step baby corn masala curry recipe:

1. in a blender or grinder, add the cashews, magaz (melon seeds), onions, tomatoes and spices.


2. blend or grind to a smooth paste with some water.

masala paste for baby corn masala

3. heat oil in a pan or kadai. add bay leaf.

fry bay leaf for making baby corn masala

4. fry till fragrant and then add the ground masala paste.

add grounded masala paste

5. continue to saute and stir pretty often. after 10-12 mins add the spice powders.

adding spices for making baby corn masala

6. continue sauting till the whole masala starts coming together.

simmer baby corn masala paste

7. this is how the consistency of the masala should be. well sauted. this sauting process takes approx 20-25 mins on a low to medium flame. so one need patience and time when doing this method. also the masala has to be stirred quite often.

oil releasing from baby corn masala paste

8. add water and chopped baby corn.

add baby corn

9. bring to a boil and then simmer for 12-15 mins on a low to medium flame till the gravy thickens and you get a medium consistency gravy.

simmer baby corn masala recipe

10. lastly add crushed kasuri methi (dry fenugreek leaves) and salt. stir and switch off the fire.

add kasuri methi to baby corn masala recipe

11. serve baby corn masala curry hot garnished with coriander leaves accompanied with rotis, naan, phulkas or steamed rice.

baby corn masala curry recipe, baby corn masala curry

if you are looking for similar recipes then do check gobi masala, bhindi masala, paneer butter masalapunjabi chole masala and paneer tikka masala recipe.

baby corn masala curry recipe below:

4.5 from 6 reviews
baby corn masala curry recipe
baby corn masala curry recipe made in north indian style.
CUISINE: north indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 200-250 gm baby corn
  • 1 medium sized bay leaf/tej patta
  • 1 tsp coriander powder/dhania powder
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp garam masala powder
  • ½ to ¾ tsp kasuri methi/dry fenugreek leaves, crushed
  • 1.5 to 2 cups water * check notes
  • 3 tbsp oil
  • salt as required
  • a few chopped coriander leaves for garnishing
grind to paste
  • 1 medium sized onion
  • 3 medium sized tomatoes
  • 3-4 garlic/lahsun
  • ¾ inch ginger/adrak
  • 1 green chili/hari mirch
  • 1 black cardamom/badi elaichi
  • 1 inch cinnamon/dal chini
  • 2 green cardamoms/hari elaichi or choti elaichi
  • 2 cloves/laung
  • 1 strand of mace/jayitri
  • ¼ cup chopped or broken cashews
  • 2 tbsp magaz or melon seeds
  1. rinse the baby corn first.
  2. slice the base thinly.
  3. then chop the baby corn either diagonally, vertically or into 1 inch slices.
  4. take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.
  5. add little water and make a smooth paste.
  6. don't add too much water as then the masala splutters while frying.
  7. heat oil in a pan or kadai.
  8. add bay leaf and fry till fragrant for 7-8 seconds.
  9. add the masala paste.
  10. saute and keep on stirring the masala paste.
  11. after 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.
  12. stir well.
  13. continue to saute, stirring quite often till the oil separates from the masala.
  14. the masala has to really sauted very well.
  15. this takes approx 20-25 minutes on a low to medium flame.
  16. next add water and baby corns.
  17. bring to a boil and then simmer for 12-15 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
  18. lastly add crushed kasuri methi and salt.
  19. stir and check the taste.
  20. add more salt, red chilli powder or garam masala powder if required.
  21. serve the baby corn masala curry hot with some naan, rotis or jeera rice.
* add more water if required and if the gravy is too thick. if the gravy becomes thin then simmer till the gravy thickens.

in this recipe i have blended both the onions and tomatoes together. so sauting this paste takes a lot of time. if you want to be quick, then add the onion paste first and saute till golden brown and then add the tomatoes-spice-nuts paste.

{ 21 Responses }

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  1. sweety shaina says

    Baby corn.masala curry recipee is good. I had tried it. It was fabulous.. Baby corn manchurian recipee too looks tasty .

  2. shobhana patel says

    hi.dassana, thanks for nice recipe,today,s my sweet daughters Bday n she likes baby corn curry most but i dont know how to cook.but today i ll give her surprise.when she come from school.thanks

  3. Ida says

    hi Dassana,

    The gravy looks so yummy, will definitely try this out.
    Do you buy the melon seeds, or take it out of the melons that you use? If you do take out the seeds of melons, is there a simple way to clean and store them.. also, should one remove the hard cover of the seed, or can it be used as whole?

    • says

      i buy the melon seeds. the seeds have to be sun dried first and then the outer shell has to be removed. once they are sun dried, the can be stored for some months. its a bit lengthy process, so i suggest buying them from shops.

  4. says

    Lovely pictures, Dassana.
    Just wanted to know, can this be done in a pressure cooker? As in, sauteing the masala blend and then adding the baby corn and pressure cooking it? Will it make any difference to the taste?