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Friday, 18 August 2017

Baby Corn Masala Recipe

  Baby corn is a crunchy versatile vegetable which can be used in stir fries, rice and Indo-Chinese dishes. I usually always end up making Baby Corn Pepper Fry , every time i get a pack of these cuties as my son loves this dish to the core. This time i got two packs as i wanted to try out a gravy dish using baby corn. 

Baby corn masala is a delicious restaurant style curry dish which goes very well with chapati , naan or paratha. It can also be paired with steamed rice or a mild pulao along with some salad. The curry is mildly spicy , tangy , creamy rich gravy. The baby corn add a lovely crunch and bite to the other wise creamy curry. Though the dish looks rich , the curry is light as it does not use butter or cream. This simple onion tomato based curry gets creamy texture from the few almonds and cashews used in the recipe. The recipe is simple and easy to follow and is ready within 30 minutes. 

 Preparation time: 10 minutes
 Cooking time: 20 minutes
 Serves : 4

  • 10-12 baby corns or 200-250 grams 
  • 1 large onion, finely chopped
  • 3 medium sized tomatoes
  • 2 dried red chilies
  • 4-5 almonds
  • 4-5 cashew nuts
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon sugar
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala 
  • Salt to taste
  • 3 tablespoon oil
  1.  Soak almonds and cashew nuts in hot water for 10- 15 minutes. 

  2. Mean while blanch the tomatoes in boiling water for 4-5 minutes. Remove the skin and eyes from the tomato and transfer them to a grinder jar. Pulse to get a smooth puree. 

  3. While the tomatoes are getting blanched, wash the baby corn. Pat dry and chop into bite size pieces. Keep aside.

  4. Heat 1 tablespoon oil in a pan. Add chopped onions to it and saute for 2-3 minutes. Halve and de seed the red chilies. Add them to the onions and stir fry for few seconds.

  5. Peel the almonds. Transfer the stir fried onions, red chilies, almonds and cashews to a grinder jar and grind to a smooth paste. Add 1-2 tablespoon of water while doing so.

  6. In a pressure cooker, heat remaining oil. Add cumin seeds. Once the seeds crackle, add the ginger garlic paste and stir fry until raw smell goes off. 

  7. Add the onion paste and stir fry for 1-2 minutes. 

  8. Now add the tomato puree and stir fry the masala for 2-3 minutes. Add spice powders ( turmeric , red chili and coriander powder) and mix well.

  9. Add salt and sugar and give a quick stir. Now add the chopped baby corn stir well. Add 1 1/2 cup water or as required and stir. 

  10. Lastly add garam masala , stir and cover the pressure pan with a lid. Cook the curry for 2 whistles. Put off the flame.

  11. Serve the delicious baby corn masala with rice or chapati. I have served the curry with chapati , Jeera Rice, salad and papadam. 

  • You may adjust the consistency of the gravy by adding more or less water. The curry slighly thickens on cooling.
  • Instead of making tomato puree, you can saute chopped tomatoes along with onion and grind them to get a paste.
  • You may boil the baby corn first and then add to the gravy if desired.
I hope you like this recipe and give it a try. If you do so, feel free to share your valuable feed back with us. For more such gravy dishes, check my blog posts on