Go Back Email Link
–+ servings
baby corn masala in a black bowl placed on black table.
Print Recipe
5 from 7 votes

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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Curries, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Calories: 305kcal
Author: Geetha

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.

Video

Notes

Adjust spices to suit your desired taste.
Keep stirring frequently while cooking onions to avoid sticking them at the bottom of the pan.
 
   

Nutrition

Calories: 305kcal | Carbohydrates: 30g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 580mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1153IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg