Baby Corn Masala Dry | Baby Corn Curry | Indian Curry Recipe

Baby Corn Masala Dry | Baby Corn Curry | Indian Curry Recipe

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Servings: 2 Persons

Baby Corn Masala is an exemplary Vegan Indian curry recipe. It is a semi dry curry which is served as a side with flat breads and rice items. This versatile Curry is the amalgamation of Baby corn with Onions, Tomatoes, Ginger-Garlic paste, few spices and herb. Baby Corn Masala recipe is immensely popular in North India.

Today, I was craving for some spicy Indian curry. When I checked my refrigerator, I found Baby Corns which were stored for the past 3-4 days. I decided to prepare a spicy dry curry with these baby corns rather than any usual gravy dish.

I am a Baby Corn lover and can have it in any form. Whenever I go to any restaurant, I always order at least one Baby Corn starter. For most of the Vegetarians in India, other than Indian cottage cheese (Paneer) and Mushrooms, Baby Corn is widely popular for main course and snacks.

Baby corn masala is a very simple and easy recipe. It is prepared with very few ingredients which are regularly used in Indian pantries. This spicy delight gets prepared very quickly without any hassle. The best part of the dish is that its VEGAN and completely GLUTENFREE.

Baby Corn Recipe

Babycorn recipes are like backbone to the Vegan world. Baby Corn is a very versatile vegetable. It has a slight sweet taste with a bit of crunch. You can have it in many forms – baked, roasted, boiled, stir fried, cooked and even raw. It is a very good option for preparing salad too.

I have already prepared many dishes with this tiny vegetable and Baby Corn Manchurian, Baby Corn Do Pyaza, Baby Corn Masala with Gravy are few of them.

Baby Corn Masala recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share few interesting facts about Baby corn and the recipe.

Benefits of Baby corn

How to make Baby Corn Masala?

To prepare Baby Corn Masala recipe, first I have washed the baby corns thoroughly and patted them dry using kitchen towel. Then I have shallow fried them for some time till some brown spots appear.

For the Indian Curry recipe, I have used finely chopped Onions. In this preparation, the cut of the Onions is very important. The masala should be mushy in texture for the recipe. Other than this, I have used Ginger-Garlic paste, chopped Tomato and Tomato puree in this preparation.

I have not used any whole spices for tempering. I have added very minimal amount of ground spices. As it is a Dry Curry and addition of too much of spices can spoil the dish. I have used Cumin powder, Coriander powder and Garam Masala powder for flavouring. I have used freshly chopped Cilantro herb too. It enhances the flavour of the dish.

I have added little bit of sugar in this preparation. It balances the taste of the dish and cuts the tanginess of tomatoes.

Ingredients:

• 200 grams Baby corn
• 2 large red Onions, sliced
• 2 teaspoons Ginger-Garlic Paste
• 1 Tomato, deseeded and diced
• 1-2 tablespoons Cilantro, chopped
• 2 Green or Red Chillies
• 2 tablespoons Tomato puree
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ¼ teaspoon Garam masala powder
• Salt to taste
• Oil for cooking

1. Take a pan on flame and let it become completely dry.
2. Add 2 teaspoons of Oil into the pan and wait until the Oil is hot.
3. Shallow fry the Baby Corns in medium low flame for 2-3 minutes on each side.
   

4. Turn the Baby Corns occasionally and fry them evenly. Cook them until the brown marks appear on it.
   

5. Cover the pan and cook the baby corn in low flame for 3-4 minutes. Stir in between if required.
   Tip: The above-mentioned step helps to get the soft and tender baby corns.
   
6. Transfer the Baby Corns on a plate and keep them aside.
   

7. Add Oil into the pan and allow the Oil to become hot.
8. Add chopped Onions and cook them in medium high flame for 5-6 minutes until the Onions get translucent. Stir in between.
   

9. Add Ginger-Garlic paste and mix it well.
   

10. Cook it for couple of minutes in low flame until the raw smell disappears.
11. Add Salt, Turmeric powder, Chilli powder and give a nice mix.
    

12. Cover the pan and cook it in low flame for another 2 minutes.
13. Add Tomatoes, chillies and mix it properly.
    

14. Cover the pan and cook it in low flame for 3-4 minutes until the Tomatoes get tender.
15. Add the Baby Corns (Step 6), Tomato puree and stir it properly.
    

16. Cover the pan and cook it in low flame for 3-4 minutes. Stir in between.
17. Add Cumin powder, Coriander powder and mix it nicely.
    

18. Cook the masala in lowest flame for few seconds.
19. Add 3 tablespoons of water and give a nice mix.
    

20. At the end, add Garam Masala powder, chopped Cilantro, Sugar and give a nice mix.
    

21. Switch off the flame and put the pan down.