Baby corn Masala – a classic spicy and delicious curry that makes a great side dish for roti, naan, paratha, chapati and rice. Baby corn is cooked in a rich and intensely flavoured onion tomato masala. A few basic spices that you would already have in your kitchen and 25 minutes are all required to make this vegan and gluten-free baby corn curry.
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The baby corns impart a mildly sweet flavour and provides 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 gathering, 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 baby corn gravy recipe is to brown the onions. It is crucial to cook longer on medium low flame 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.
BABY CORN MASALA RECIPE VARIATIONS
Cream: Try adding a spoonful of cream for added flavour silky texture. Add it just before turning off the heat.
Chillies: You could add green chillies either finely chopped or a paste to make curry spicier.
Ginger garlic: I’ve used a few ingredients to keep it simple. Try adding crushed ginger-garlic along with onions. Premade ginger garlic paste or freshly minced ginger and garlic could be used.
Spices: Whole spices such as cumin, cloves, and cassia add fabulous aroma and flavours to the dish. Saute them in oil just for a 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.
Ingredients
Dry and whole spices: Red chilli powder, garam masala powder, coriander powder, cumin powder, salt and kasuri methi.
Vegetables: Onion, tomato, tomato puree, baby corn and fresh coriander leaves.
Liquid and other pantry staples: Oil, water, cashew powder and butter.
How to make baby corn masala stepwise photos
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, garam masala, cashew powder, coriander and kasoori methi.
Hot and spicy baby corn curry is ready to enjoy with rice or roti.
NOTES
Adjust spices to suit your desired taste.
Keep stirring the baby corn masala frequently while cooking onions to avoid sticking them at the base of the pan.
You may substitute canned or frozen baby corn for fresh baby corn.
Serving suggestions
This vegan baby corn curry paired with plain rice, papad, aloo gobi, onion salad and cucumber raita and roti makes a delicious meal.
Serve it with a bowl of parboiled rice or brown rice, cabbage poriyal, kosambari, allam pachadi, mango pappu and sambar as a thali.
This baby corn sabji is a perfect curry to serve with any Indian flatbread such as chapati, naan and paratha.
This is one of the easiest baby corn recipes that go well with most pulao dishes: peas pulao, vegetable pulao and methi pulao.
Storage
Fridge: This green gram dal stays good for 3-4 days in the fridge if stored properly in a clean airtight container.
Reheat: Reheat curry in a bowl in the microwave or in a saucepan over medium heat on the stovetop until hot.
MORE CURRY RECIPE IDEAS
Lauki Kofta Curry: Pan-fried bottle gourd dumplings simmered with a rich, creamy and delicious onion tomato curry sauce.
Capsicum Masala: Simple curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts.
Green Peas Masala: a comforting and wholesome peas curry with coconut that pairs well with paratha or rice.
Vegetable Chettinad: Flavourful and spicy curry made with homemade Chettinad masala.
📖 Recipe Card
Baby corn Masala
Video
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- 3 Tablespoon Oil
- 1 cup (or) 150 gms Onion 2 medium, finely chopped
- ½ cup (or) 115 gms Tomato Puree
- ⅓ cup (or) 55 gms Tomato 1 medium, chopped
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- Salt as required
- ¼ Teaspoon Turmeric
- 2 Teaspoons Chilli powder
- 1 cup (or) 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.3 Tablespoon Oil
- Fry onions for 10 minutes or until well browned. Keep stirring onions regularly to avoid sticking at the bottom of the pan.1 cup (or) 150 gms Onion
- 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.½ cup (or) 115 gms Tomato Puree, 1 Teaspoon Coriander Powder, ½ Teaspoon Cumin Powder, ¼ Teaspoon Turmeric, 2 Teaspoons Chilli powder, Salt
- Add tomatoes, baby corn, water and mix well.⅓ cup (or) 55 gms Tomato, 1 cup (or) 123 gms Fresh Baby corn, 1 cup Water
- Close the lid and cook for 5 minutes or until curry thickens and reaches your desired consistency.
- Take off the lid,
- Mix in butter, garam masala, cashew powder, coriander and kasoori methi.½ Teaspoon Garam Masala, ½ Tablespoon Cashew powder, ½ Teaspoon Kasoori Methi, Coriander, 1 Tablespoon Butter
- Hot and spicy baby corn curry is ready to serve.
Notes
Nutrition
KEEP IN TOUCH
Do let me know if you make this simple baby corn curry. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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