½ to ¾teaspoonkasuri methi,crushed (dry fenugreek leaves)
1.5 to 2cupswater* check notes
salt as required
few chopped coriander leaves for garnishing
grind to paste
1medium sized onion
3medium sized tomatoes
3 to 4garlic
1strand of mace
¼cupchopped or broken cashews
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.
* add more water if required and if the baby corn masala gravy is too thick.
If the baby corn masala gravy becomes thin then simmer till the gravy thickens.
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.