Baby corn masala curry recipe made in North Indian style. The recipe is delicious and has a creamy consistency.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 200 to 250 grams baby corn
  • 1 tej patta ((Indian bay leaf), medium sized)
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ½ to ¾ teaspoon kasuri methi (crushed (dry fenugreek leaves))
  • 1.5 to 2 cups water (* check notes)
  • 3 tablespoons oil
  • salt (as required)
  • few chopped coriander leaves for garnishing
  • 1 onion (- medium sized, or ⅓ cup chopped)
  • 3 omatoes (- medium sized or 1.5 cups chopped)
  • 3 to 4 garlic (- small to medium, peeled and chopped)
  • 1 inch ginger (- peeled and chopped)
  • 1 green chili
  • 1 black cardamom
  • 1 inch cinnamon
  • 2 green cardamoms
  • 2 cloves
  • 1 single strand of mace
  • ¼ cup cashews (- chopped or broken)
  • 2 tablespoon magaz ((melon seeds))

Method

preparation

  1. Rinse the baby corn first. Slice the base thinly.
  2. Then chop the baby corn either diagonally, vertically or into 1 inch slices.
  3. Take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.
  4. Add little water and make a smooth paste. Don't add too much water as then the masala splutters while frying.

making baby corn masala

  1. Heat oil in a pan or kadai.
  2. Add bay leaf and fry till fragrant for 7-8 seconds.
  3. Add the masala paste. Saute and keep on stirring the masala paste.
  4. After 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.
  5. Stir well. Continue to saute, stirring quite often till the oil separates from the masala.
  6. The masala has to really sauted very well.
  7. This takes approx 20-25 minutes on a low to medium flame.

cooking baby corn curry

  1. Next add water and baby corns.
  2. Bring to a boil and then simmer the gravy for 10-12 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
  3. Lastly add crushed kasuri methi and salt as required.
  4. Stir and check the taste of curry. add more salt, red chilli powder or garam masala powder if required.
  5. Serve the baby corn masala curry hot with some naan, rotis or jeera rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.