easy baby corn masala recipe | baby corn gravy | baby corn curry

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: Indian

Ingredients

  • 3 tsp oil
  • 9 baby corn (chopped)
  • 3 tsp oil
  • 1 bay leaf / tej patta
  • 1 inch cinnamon
  • 2 pods cardamom / elachi
  • 1 tsp cumin / jeera
  • 1 onion (finely chopped)
  • 2 cup tomato pulp
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric / haldi
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp cumin powder / jeera pwoder
  • 1 tsp salt
  • 1 cup water
  • ¼ cup cashew paste
  • ¼ tsp garam masala
  • 1 tsp kasuri methi (crushed)
  • 2 tbsp coriander leaves (finely chopped)

Method

  1. in the same kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp cumin till it turns aromatic.
  2. saute 1 onion and 1 tsp ginger garlic paste.
  3. further add 2 cups of tomato pulp, cover and cook for 15 minutes.
  4. further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
  5. saute on low flame till the oil separates.
  6. now add 1 cup of water and ¼ cup cashew paste.
  7. mix well making adjusting consistency as required.
  8. add in roasted baby corn and stir well.
  9. cover and cook for 10 minutes or till baby corn cooks well.
  10. furthermore add in ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander leaves. mix well.
  11. finally, serve baby corn masala with roti or naan.

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.