Baby Corn Masala recipe with step by step photos. This is a creamy and delicious Baby Corn Curry made in the classic North Indian style. A vegan recipe and makes for a comforting meal when paired with Indian flat breads or steamed rice.
There are a few dishes that I make with baby corn. I have already shared some Baby Corn Recipes on the blog. Baby corn blends well with any gravy or sauce or curry, be it North Indian, Indo Chinese or even world cuisine.
I usually add baby corn in pulao or rice dishes or in Chinese recipes. On some rare occasions, I make recipes with baby corn as the hero ingredient.
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 blending the cashews, melon seeds and tomatoes – which form the curry base in this recipe.
This baby corn curry goes well with roti, naan, steamed rice or jeera rice. You can also accompany some fresh vegetable salad by the side.
Step-by-Step Guide
How to make Baby Corn Masala
1. In a blender or grinder, add the following ingredients:
- 1 medium sized onion or ⅓ cup chopped onions
- 3 medium sized tomatoes or 1.5 cups chopped tomatoes
- 3 to 4 small to medium garlic cloves, peeled
- 1 inch ginger, peeled and chopped
- 1 green chili, chopped
- 1 black cardamom, optional
- 1 inch cinnamon
- 2 green cardamoms
- 2 cloves
- 1 single, thin strand of mace, optional
- ¼ cup chopped or broken cashews
- 2 tablespoon magaz (melon seeds)
2. Blend or grind to a smooth paste with some water. Do not make a thin paste. Also ensure to make a finely ground paste without any chunks or small pieces.
3. Heat 3 tablespoons of oil in a heavy pan or kadai. Keeping heat to a low, add 1 tej patta (Indian bay leaf).
4. Fry the leaf till fragrant and then add the ground masala paste.
5. Continue to sauté and stir pretty often. After 10to 12 mins add the ground spice powders:
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
6. Continue sauteing till the whole masala starts coming together.
7. This is how the consistency of the masala should be – well sautéed. This sautéing process takes approximate 20 to 25 mins on a low to medium heat.
So one needs patience and time when doing this method. Also the masala has to be stirred quite often.
You will see oil leaving the sides of the masala and it will gather together and also look glossy.
8. When the masala paste is sautéed well, add water and chopped baby corn (200 to 250 grams).
9. Bring the curry to a boil and then simmer for 10 to 12 minutes on a low to medium heat till the baby corn gravy thickens and you get a medium consistency gravy.
10. Lastly add crushed kasuri methi (dry fenugreek leaves) and salt as required. Stir and check the taste of baby corn curry.
Add more salt, red chilli powder or garam masala powder if required. Switch off the heat.
11. Serve Baby Corn Masala hot garnished with coriander leaves accompanied with roti, naan, phulka, paratha or steamed rice.
