baby corn masala in a black bowl placed on black table.
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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 mins
Cook Time20 mins
Total Time25 mins
Course: Curries, Main Course
Cuisine: Indian
Servings: 3
Author: Geetha Priyanka


1 cup = 250ml ; 1 tbsp =15ml

  • 3 tbsp Oil
  • 1 cup (150 gms) Onion 2 medium, finely chopped
  • 1/2 cup (115 gms) Tomato Puree
  • 1/3 cup (55 gms) Tomato 1 medium, chopped
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • Salt as required
  • 1/4 tsp Turmeric
  • 2 tsp Chilli powder
  • 1 cup (123 gms) Fresh Baby corn cut each into 3 pieces
  • 1 cup Water
  • 1/2 tsp Garam Masala
  • 1/2 tbsp Cashew powder
  • 1/2 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.



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