baby corn masala recipe, baby corn curry recipe, baby corn gravy recipe
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4.5 from 6 votes

baby corn masala

Baby corn masala curry recipe made in North Indian style.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: main course
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit

Ingredients

main ingredients for baby corn masala

  • 200 to 250 grams baby corn
  • 1 medium sized tej patta (indian bay leaf)
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala powder
  • ½ to ¾ teaspoon kasuri methi, crushed (dry fenugreek leaves)
  • 1.5 to 2 cups water * check notes
  • 3 tablespoon oil
  • salt as required
  • few chopped coriander leaves for garnishing

grind to paste

  • 1 medium sized onion
  • 3 medium sized tomatoes
  • 3 to 4 garlic
  • ¾ inch ginger
  • 1 green chili
  • 1 black cardamom
  • 1 inch cinnamon
  • 2 green cardamoms
  • 2 cloves
  • 1 strand of mace
  • ¼ cup chopped or broken cashews
  • 2 tablespoon magaz (melon seeds)

Instructions

preparation

  • Rinse the baby corn first. Slice the base thinly.
  • Then chop the baby corn either diagonally, vertically or into 1 inch slices.
  • Take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.
  • Add little water and make a smooth paste. Don't add too much water as then the masala splutters while frying.

making baby corn masala

  • Heat oil in a pan or kadai.
  • Add bay leaf and fry till fragrant for 7-8 seconds.
  • Add the masala paste. Saute and keep on stirring the masala paste.
  • After 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.
  • Stir well. Continue to saute, stirring quite often till the oil separates from the masala.
  • The masala has to really sauted very well.
  • This takes approx 20-25 minutes on a low to medium flame.

cooking baby corn curry

  • Next add water and baby corns.
  • Bring to a boil and then simmer the gravy for 12-15 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
  • Lastly add crushed kasuri methi and salt as required.
  • Stir and check the taste of curry. add more salt, red chilli powder or garam masala powder if required.
  • Serve the baby corn masala curry hot with some naan, rotis or jeera rice.

Notes

  1. * add more water if required and if the baby corn masala gravy is too thick.
  2. If the baby corn masala gravy becomes thin then simmer till the gravy thickens.
  3. In this baby corn masala recipe I have blended both the onions and tomatoes together. So sauteing 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.