I pretty much threw in whatever masala I felt like but the end result was well-balanced and we loved it with some Peas Pulao made in my rice cooker (recipe coming soon) and homemade vadaam, courtesy The Husband’s G Perima. Paired with a simple cucumber raita, this was a lovely meal that all came together in less than an hour. Baby Corn Masala is a great side dish for roti (chapati) too.
Generally, baby corn is cooked or par-boiled before using in any dish but since we love the crunch and texture, I didn’t want to make it soft and soggy. Also, this makes for a quick dish rather than having to follow multiple steps. If you prefer your baby corn more cooked and softer, I’d recommend cooking it in a pot of boiling water until just soft and then proceeding with the Baby Corn Masala Recipe.
Also, I often get questions on the colour of my dishes and how some people who try my recipes get the taste pat down but sometimes not the colour. A few reasons for this could be that I almost exclusively use Kashmiri Chilli Powder for my cooking. It is much more vibrant and has less heat then regular chilli powder. Also, I use canned tomato paste to substitute a tomato or two in some of my cooking. This gives the dish a deep red colour which fresh tomatoes won’t give. I don’t enhance or change the colour in my pictures except to make it brighter in some cases, and I most definitely don’t add any food colour to my regular dishes – not even to this restaurant-style paneer butter masala. Hope this helps! 🙂
INDIAN-STYLE BABY CORN MASALA RECIPE
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
Ingredients:
- 20 spears of baby corn, cut into 1″ pieces
- 2 onions, sliced thin
- 1 large tomato, chopped or 1 tbsp tomato paste
- 1 tsp of minced garlic
- 1/2 tsp of minced ginger
- 2-3 green chillies, slit
- 1/2 tsp of red chilli powder
- 1/2 tsp of jeera powder (cumin powder)
- 2 tsp of coriander powder
- 1/4 tsp of turmeric powder
- 1/2 cup of milk or coconut milk
- 1 tsp of garam masala powder (optional)
- 1 tsp of salt (adjust to taste)
- 1 small bunch of coriander leaves, for garnish (cilantro)
- 1 tbsp of oil
- 1/2 tsp of black mustard seeds
How to Make Baby Corn Masala:
1. Heat oil in a pan and add the mustard seeds. When they pop, add the onions and fry until golden brown. Add the green chillies, ginger, garlic, chilli powder, cumin, coriander, turmeric and some salt and saute for a few seconds
2. Then add the tomato paste or chopped tomato and cook until it turns soft
3. Add the baby corn and milk (or thin coconut milk) and more water and bring to boil
4. Cook covered for about 5 mins
5. Uncover, stir well and switch off flame. Add garam masala and chopped coriander leaves. Adjust salt
Serve hot with jeera rice, peas pulao, or chapati.
Notes:
- I kept the gravy a bit thick and added more baby corn. If you want a looser gravy, either lessen the amount of baby corn or puree the tomato-onion gravy after step 2 and add more water/milk for the gravy
- You can use the same base for any vegetable you prefer
- I also add a pinch of sugar to the gravy but this is totally optional
Sushila says
May 17, 2019 at 9:37 pmVery simple and easy to make. Thanks for sharing your recipes.
Varna says
April 21, 2019 at 11:38 pmI made it today and it tastes awesome.
I puréed the tomatoes and onions for gravy to be watery consistency.
RAKS KITCHEN says
April 1, 2013 at 10:04 amLove this anytime with roti. Looks lipsmaking!
shanaz rafiq says
March 31, 2013 at 2:13 pmlooks yummy…nice pics
Sanjeeta kk says
March 30, 2013 at 8:49 amLovely…the recipe would make a perfect starter as well with a few toothpicks arranged alongside the dish.
JEYASHRI SURESH says
March 30, 2013 at 6:46 amSimple yet delicious masala, Varsha's favorite one
Ananda Rajashekar says
March 29, 2013 at 6:50 pmOh this looks lovely….i'm loving the utensils you have used for serving, gorgeous!
Krithi Karthi says
March 28, 2013 at 5:50 pmDH loves babycorns in any form… lovely pic… kashmiri chilli powder does make a big diff as also the canned tomatoes.
DEESHA says
March 28, 2013 at 4:19 pmLovely Picture. It's been a while since I made anything with babycorn. must make this soon. Will go so well with jeera rice.
PeanutMamma @ MammaCooks says
March 28, 2013 at 3:18 pmLooks Yummy Nags… the pics are so tempting !! shd give this a try soon…
divya says
March 28, 2013 at 2:37 pmWow it was just awesome… Bookmarked
Sona S says
March 28, 2013 at 12:39 pmlooks delicious and nice clicks..
Priya R says
March 28, 2013 at 12:21 pmLooks so pretty, and lovey clicks nags
Kadhyaa says
March 28, 2013 at 11:36 amI love baby corn in any form thisgravy looks so creamy and yummy
🙂
nilishagoyal says
March 28, 2013 at 10:49 amthts lovely…will try it soon ….:)
Kalyani says
March 28, 2013 at 9:56 amVery inspired by this recipe:-) I think baby corn is liked equally by kids and grown ups, so this one's a sure shot dinner recipe!
Kalyani says
April 15, 2013 at 4:27 amHi Nags,
I've tried two recipes in a week and they've been such a huge hit! This one and the mushroom biryani were both loved by everyone in the family and my daughter who is averse to spicy food polished off her plate!!
prathibha Garre says
March 28, 2013 at 8:42 amLove baby corns the most !!! nice curry and love those pots u used
Dipti Joshi says
March 28, 2013 at 7:38 amLooks so tempting..I am growing corns…so thinking of plucking some baby corns and making this dish for weekend.
Veena Theagarajan says
March 28, 2013 at 7:00 amlooks great.. tempting
Suresh Urs says
March 28, 2013 at 5:18 amBaby corn masala recipe is too nice and of different kind of recipe and the instruction's photographs are nice and awesome, It's tempting to prepare and taste the dish.
jodye @ chocolate and chou fleur says
March 28, 2013 at 5:13 amBaby corn is probably one of the most adorable foods you can find. This dish looks so wonderful, and almost too cute to eat! Though I think the aroma would definitely convince me to eat it anyway.
Hari Chandana says
March 28, 2013 at 4:29 amLooks fantastic.. Love it 🙂
Sangeetha Nambi says
March 28, 2013 at 4:09 amSuper tempting masala…
Archana Chari says
March 28, 2013 at 3:40 amI want to try this adding coconut milk instead of regular milk!
Nagalakshmi V says
March 28, 2013 at 4:17 amgreat idea! adding that to notes 😀
Premalatha Aravindhan says
March 28, 2013 at 3:31 amWonderful recipe,loved the authentic vessel u used…cute clicks Nags:)