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    Home » Recipes » Curry

    Baby Corn Masala (Vegan, GF + Video Recipe)

    Published: Dec 12, 2019 · Modified: Feb 20, 2020 by Geetha Priyanka · Leave a Comment

    Scroll to Recipe Scroll to Video Print Recipe

    Baby corn Masala – a classic spicy and delicious curry that makes a great side dish for roti, naan, paratha, chapati and rice. Baby corns are cooked in a rich and intensely flavoured onion tomato masala. A few basic spices and 20 minutes are all required to make this vegan and gluten-free baby corn curry.

    The baby corns impart mildly sweet flavour and provide a pleasant crunch to the curry without overpowering flavours. This easy and flavourful curry goes well with Jeera Rice, Coconut Rice, mild pulao or even plain rice. Next time you plan a party or gatherings, plan to make this curry. I bet your guests come back to you asking for the recipe.

    Tips and tricks to make perfect baby corn masala

    A key part of this recipe is to brown the onions. It is crucial to cooking longer on medium heat until onions turn brown but not burnt. Browned onions impart deep, rich and intense flavour to the dish. Keep stirring onions frequently to avoid sticking at the bottom. If you find that onions are sticking at the bottom of the pan then just add a splash of water and stir. The more the onions are browned, the more flavourful curry will be.

    Watch how to make baby corn masala

    If you enjoy watching my videos, please subscribe to my Youtube Channel and click the bell icon, so you’ll be the first to know when I post a new video. THANK YOU for subscribing!

    Baby corn Masala Recipe variations

    Try adding a spoon of cream for added flavour silky texture. Add it just before turning off the heat.

    You could add green chillies either finely chopped or a paste to make curry spicier.

    I’ve used a few ingredients to keep it simple. Try adding crushed ginger-garlic along with onions.

    Whole spices such as cumin, cloves, and cassia add fabulous aroma and flavours to the dish. Saute them in oil just for few seconds until fragrant. Add these spices at the beginning just before adding onions.

    You could substitute cashew powder with sesame powder or almond powder.

    More curry recipe ideas

    Lauki Kofta Curry

    Capsicum Masala

    Green Peas Masala

    Dal Rasam

    Vegetable Chettinad

    Methi Malai Paneer

    Ingredients

    ingredients places in an individual bowls on a table.

    Instructions

    Fry onions for 8-10 minutes until well browned.

    process of browning onions.

    Cook tomato puree, salt, chilli powder, turmeric, coriander powder and cumin powder for 2 minutes.


    Add tomatoes, baby corn, water and mix well.

    cooking babycorn with liquid and spices in a pan.
    Close the lid and cook for 5 minutes.

    cooking babycorn curry with lid closed.

    Mix in butter, coriander and kasoori methi.

    adding coriander leaves and dried fenugreek leaves to baby corn masala.

    Hot and spicy baby corn curry is ready to enjoy with rice or roti.

    Notes

    Adjust spices to suit your desired taste.

    Keep stirring frequently while cooking onions to avoid sticking at the bottom of the pan.

    You may substitute canned or frozen baby corn for fresh baby corn.

    baby corn masala in a black bowl placed on black table.

    Baby corn Masala

    Babycorn Masala – a classic spicy and delicious curry that makes a great side dish for roti naan paratha chapati and rice. Babycorn cooked in a rich and intensely flavoured onion tomato masala. A few basic spices and 20 minutes are all required to make this curry.
    5 from 2 votes
    Print Pin Share by Email Rate
    Course: Curries, Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 3
    Author: Geetha Priyanka

    Video

    Ingredients

    1 cup = 250ml ; 1 tablespoon =15ml

    • 3 tablespoon Oil
    • 1 cup (150 gms) Onion 2 medium, finely chopped
    • ½ cup (115 gms) Tomato Puree
    • ⅓ cup (55 gms) Tomato 1 medium, chopped
    • 1 teaspoon Coriander Powder
    • ½ teaspoon Cumin Powder
    • Salt as required
    • ¼ teaspoon Turmeric
    • 2 teaspoon Chilli powder
    • 1 cup (123 gms) Fresh Baby corn cut each into 3 pieces
    • 1 cup Water
    • ½ teaspoon Garam Masala
    • ½ tablespoon Cashew powder
    • ½ teaspoon Kasoori Methi crushed
    • Coriander handful
    • 1 tablespoon Butter

    Instructions

    • In a cooking pot or skillet, heat oil on medium-high heat.
    • Fry onions for 10 minutes or until well browned. Keep stirring onions regularly to avoid sticking at the bottom of the pan.
    • Reduce the flame slightly and add tomato puree, salt, turmeric and chilli powder. Mix well and cook for 2 minutes or until raw aroma vanishes.
    • Add tomatoes, baby corn, water and mix well.
    • Close the lid and cook for 5 minutes or until curry thickens and reaches your desired consistency.
    • Take off the lid, crush kasoori methi and add in the curry along with coriander leaves.
    • Hot and spicy baby corn curry is ready to serve.

    Notes

    Adjust spices to suit your desired taste.
    Keep stirring frequently while cooking onions to avoid sticking at the bottom of the pan.
     
    Tried this recipe?Leave your feedback and RATE THE RECIPE!
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    More simple curry Ideas:

    Capsicum Masala

    Green Peas Masala with Coconut

    vegetable chettinad in a pan on dark grey background
    Vegetable Chettinad

    KEEP IN TOUCH

    Do let me know if you make this simple baby corn curry. I love to get feedback from readers.

    You can stay up to date by following on Facebook,  Pinterest, Instagram or subscribe to my Youtube channel.

    More Curry

    • Green Moong Dal Recipe (Sabut Mung Curry)
    • Black-Eyed Peas Curry (Instant Pot and Stovetop)
    • Paneer Korma
    • Butternut Squash Curry with Chickpeas

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