Baby corn curry recipe | Baby corn masala recipe | Baby corn gravy | Baby corn recipes for chapathi

Baby corn curry recipe is one of the most frequently prepared vegetarian Indian curry recipe in north India and it can be prepared in different ways. In many restaurants, they use cream, cashew paste or lots of butter to make the dish rich, creamy, and more delicious.

But in this baby corn gravy recipe, I have used regular ingredients to make the curry light, comforting and low in calorie. This simple baby corn masala recipe can be adopted in regular diet without bothering about any health issues.

Baby corn is a very versatile vegetable. It is crunchy and slightly sweet in taste. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir fried etc. It is also consumed as raw. So, it is a very good option for preparing salad too.

I just love baby corn and whenever I go to a vegetarian restaurant, I always make sure to order either a baby corn starter or main course. I regularly purchase this vegetable from supermarket and use it in different types of curries, rice recipes, stir fries etc. I always experiment regular and new dishes with baby corn and Baby corn curry recipe is one of them.

Baby corn curry recipe is a very simple and easy recipe. It is prepared with very basic and regularly used ingredients in Indian culinary. This spicy delight gets prepared very quickly without investing much time and effort. This curry is rich in texture and is overloaded with flavours which makes it one of the perfect baby corn recipes for chapathi.

Baby Corn Recipe

Baby corn recipes plays a vital role in vegan and vegetarian food. Baby corn is considered as one of the most important elements in vegan Indochinese recipes. Other than this, there are different ranges of baby corn recipes Indian that are frequently prepared in almost every Indian restaurants and houses which makes baby corn an inimitable part of Indian culinary.

Baby Corn curry 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 curry?

To prepare the baby corn curry recipe, I have used the 250 grams of baby corns with different sizes. I have cut the big baby corns into two pieces and stir fried them for some time till light brown marks occur on their body. This step reduces the extra crunch of the baby corns and make them tender in texture.

For the baby corn gravy, make a smooth paste of onion. If you like, you can add ginger, garlic and green chillies into the paste. But I have added ginger-garlic paste and green chillies separately.

For the tempering of the baby corn masala curry, first add whole spices like cardamom, cinnamon stick, cloves, bay leaves and cumin seeds into the hot oil and let them crackle. This step is very important to induce flavour to the curry.

Then add the onion paste and cook it until oil gets released. Add ginger garlic paste and cook it until the raw smell disappears. Then add tomato paste into the masala and cook it for some time. Add salt, turmeric powder, green chillies one by one and mix it well.

Add ground spices – cumin powder, coriander powder and cook it on low flame for some time. Then add the stir-fried baby corn into the masala before adding water for the gravy. The consistency of the gravy is neither too thick nor too runny.

In a separate bowl, whisk the measured yogurt with sugar, garam masala powder nicely and add into the curry after the gravy gets simmered. Cook the yogurt on low flame for a while. It gives a creamy texture to the gravy. Sprinkle some finely chopped cilantro aka coriander leaves at the end to flavour up the curry and switch off the flame.

Ingredients:

• 250 Grams Baby corn
• 1 large Onion, diced
• 1 tablespoon Ginger-Garlic paste
• 2½ tablespoons Tomato puree or 1 large Tomato paste
• 2 green Chillies
• 3 tablespoon Coriander leaves, chopped
• 1 Bay leaf
• 3 Cardamoms
• 3 Cloves
• 1-inch Cinnamon stick
• ¼ teaspoon Cumin seeds
• ½ teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• Salt to taste
• 2 tablespoons Oil for cooking
• ¾ to 1 cup of Water for the gravy

• 3 tablespoons Yogurt
• 1 teaspoon Garam Masala powder
• ½ tablespoon Sugar

1. Wash the baby corns and cut the large ones into two pieces.
2. First add the diced onion into the jar of a mixer grinder and close the lid of it. Blend it to a smooth paste and keep it aside.
3. In a bowl, add 3 tablespoons yogurt, 1 teaspoon garam masala powder, ½ tablespoon sugar and whisk it for a minute. Keep the mixture aside.
4. Put a pan on flame and let it become dry. Add ½ tablespoon oil into the pan and spread it evenly.
5. Add the baby corns into the pan and stir fry them over medium flame until they lose their crunch and brown spots occur on their body. Keep them aside on a separate plate.
6. Add 1 and ½ tablespoons of oil into the pan and add whole spices 3 cardamoms, 1-inch cinnamon stick, 3 cloves, 1 bay leaf and ¼ teaspoon cumin seeds into it. Let them crackle.
7. Add onion paste into the pan and give a nice stir. Cook it in medium flame for 7-8 minutes until the onion paste releases oil.
8. Add 1 tablespoon ginger garlic paste into the pan and mix it nicely. Cook it in medium flame for couple of minutes until the raw smell disappears.
9. Add 2½ tablespoons tomato puree and mix it well. Cook it in low flame for a minute.
10. Add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, salt into the pan and mix it well.
11. Add green chillies and cook it in low flame for a minute.
12. Add 1 teaspoon cumin powder,1 teaspoon coriander powder and give a nice mix.
13. Cover the pan and cook it in lowest flame for a minute.
14. Add the stir-fried baby corn into the pan and mix it well. Cover the pan and cook it in low flame for 2-3 minutes. Stir in between if required.
15. Add ¾ cup water into the pan and give a nice stir.
16. Cover the pan and put the flame in high until the gravy boils. Then put the flame in low flame for another 5 minutes.
17. Add the yogurt mixture into the pan and give a nice mix.
18. Cook it in lowest flame for a minute.
19. Add 3 tablespoon chopped coriander leaves and mix it.
20. Switch off the flame and put the pan down.

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