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
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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
Fry onions for 8-10 minutes until well browned.
Cook tomato puree, salt, chilli powder, turmeric, coriander powder and cumin powder for 2 minutes.
Add tomatoes, baby corn, water and mix well.
Close the lid and cook for 5 minutes.
Mix in butter, coriander and kasoori methi.
Hot and spicy baby corn curry is ready to enjoy with rice or roti.
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
1 cup = 250ml ; 1 tbsp =15ml
- 3 tbsp 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 tsp Coriander Powder
- ½ tsp Cumin Powder
- Salt as required
- ¼ tsp Turmeric
- 2 tsp Chilli powder
- 1 cup (123 gms) Fresh Baby corn cut each into 3 pieces
- 1 cup Water
- ½ tsp Garam Masala
- ½ tbsp Cashew powder
- ½ tsp Kasoori Methi crushed
- Coriander handful
- 1 tbsp Butter
- 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.
More simple curry Ideas:
KEEP IN TOUCH
Do let me know if you make this simple baby corn curry. I love to get feedback from readers.