Baby Corn Masala Recipe | Baby Corn Gravy with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This Baby Corn Curry is a rich, creamy gravy recipe from north Indian cuisine prepared with tender baby corns, onion-tomato sauce, seasoned with flavourful spices, and a robust garam masala powder scented. This mildly spiced curry is easy to make and definitely a crowd-pleaser, so go ahead make it for a weeknight dinner. I have used dried fenugreek leaves (Kasuri methi leaves) for a complex sweetness and authentic North Indian flavor, but you can replace it with coriander leaves too. Furthermore, this baby corn curry is low in calories and has fewer carbohydrates content than paneer-based recipes like (Paneer Butter Masala, Palak Paneer) and aloo-based recipes like (Dum Aloo Recipe, Aloo 65 Recipe). It tastes perfect with Fried Rice, Jeera rice, Vegetable Pulao, or Paneer Fried Rice. I used Homemade Ginger_Garlic Paste and Garam Masala Powder, so the taste was very exotic and out of the world.
Continue reading for more interesting facts, tips, and FAQ…..
✔ Baby Corn
– Use fresh, small-sized, and tender ones for a good taste
– Choosing small-sized baby corn, cuts off the slicing work
✔ Can I use the baby corn directly?
– No, parboil or either pressure cook for few minutes. Secondly, it gets cooked for another 20 minutes in the gravy
✔ Why the baby corns turned mushy?
– If you have boiled till very soft or pressure cooked for more than 1 whistle
✔ No Onion, No Garlic Version (Jain Style)
-Skip the onion and garlic from the ingredients list
✔ Any Quick Ideas to make the recipe?
– Instead of grinding onion and tomato, it can be finely chopped and used too. But there will be less gravy.
– Chopped onion and tomato puree can be used, other steps are the same.
– Just prepare the onion-tomato sauce ahead then saute in 1 tbsp of oil with spice powders. Once cooled, store it in a clean and airtight container which stays good for 15 days. Use it whenever needed.
Frequently Asked Questions
✔ How to bring the restaurant touch and taste to the gravy?
– Use butter for seasoning
– Cook the gravy in milk, instead of water
– I recommend using Kasuri Methi Leaves which is a must
– Add thick fresh cream generously
– Finally, add 1 tsp of sugar
✔ Why the gravy got curdled?
– If using milk for cooking, simmer the heat to the lowest and then add
– Always, switch off the heat and add the fresh cream.
If you miss the process in 2 of these steps, there is a chance to get curdled.
✔ Serving Suggestions
- Goes well with Chapati, Phulka, Fried Rice, Jeera Rice, Veg Pulao, etc and the list is endless
✔ Shelf Life of Baby Corn Masala Gravy Recipe
- Stays good for 2 to a maximum of 3 days under refrigeration. As, we have added baby corn, fresh cream in the recipe, after that it tastes and smells stale and rancid.
Check my other Green Peas Recipes like
1. Golden Fried Baby Corn
2. Baby Corn Pepper Fry Recipe
3. Sweet Corn Sundal
4. Barbeque Nation Crispy Corn
Baby Corn Curry
Baby Corn Masala Recipe | Baby Corn Gravy | Baby Corn Curry
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 10 to 12 Baby Corn
- 2 tbsp Capsicum
- 1 tsp Ginger Garlic Paste Link for Homemade Ginger - garlic paste
- ¼ tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder Link for Homemade Garam masala powder
- Salt As Required
- 1 Cup Water
- 2 tbsp Fresh Cream (Optional)
- ½ tsp Kasuri Methi Leaves
To Grind
- ½ tbsp Oil
- 2 Onions
- 3 Tomatoes
- 1 Small Piece Ginger
- 4 Flakes Garlic
To Season
- 2 tbsp Oil / Butter
- ½ tsp Jeera / Cumin Seeds
- 2 Cloves
- 2 Cardamom
- 2 Cinnamon
- 2 Bay Leaf
Instructions
Parboiling the Baby Corn
- If there are any husks in the baby corn remove it and then rinse well. I sliced the baby corn roughly, you can use it as a whole too. Roll boil water in a pan with a little salt. Then, add the baby corn and parboil it (about 2 to 3 minutes in high flame).Quick Tips: Pressure cook baby corn, with 1 cup of water and a little salt for 1 whistle. Then, reserve the water, and add it to the gravy.Notes: Never pressure cook the baby corn for more than 1 whistle or parboil for more than 3 minutes, else it turns mushy.
- It should be half cooked only, crunchiness should be retained. Then, drain the water or use it for the gravy.
For Grinding:
- Chop 2 onions and 3 tomatoes roughly. Then, remove the skin from 1 small piece of ginger, and 4 flakes of garlic.
- Spice Powders: Measure 1/4 tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, and salt.Heat 1/2 tbsp of oil in a pan. Then, add the onions, ginger, garlic, and saute till it turns translucent.Quick Tips: Instead of using the whole ginger-garlic, 2 tsp of ginger - garlic paste can be used (I used both).
- Now, add the tomatoes and saute till it turns mushy. Once it cools down, transfer it to a mixer/blender.
- First, grind it roughly. Then, pour 1 cup of water and grind it to a smooth paste.
For Seasoning/tempering:
- Measure 1/2 tsp of jeera, 2 cloves, 2 cardamoms, 2 small pieces of cinnamon sticks, and 2 bay leaves. Then, measure 1 tsp of ginger-garlic paste, slit 2 green chilies, and 2 tbsp of chopped capsicum. Then, keep 2 tbsp of fresh cream and 1/2 tsp of Kasuri methi leaves.Notes: Capsicum can be skipped and the gravy can be made plain.
- Heat 2 tbsp of oil in a pan. Then, add the jeera, cloves, cardamom, cinnamon, and bay leaf. Fry in low flame till nice aroma wafts. Add the capsicum and give a quick stir. Then add the ginger-garlic paste and saute till the raw smell leaves.Quick Tips: Seasoning can be done with 2 tbsp of butter to get a restaurant touch to the gravy.
- Add the ground onion-tomato paste and then pour 1/2 cup of water. Now, add turmeric powder, chili powder, coriander powder, and garam masala powder.
- Continue sauteing in low flame, till the whole masala starts coming together. It takes about 10 to 12 minutes. Now, add the parboiled baby corn. Cook for another 10 minutes on a low to medium flame, till the baby corn gravy, thickens and you get a medium consistency gravy.Notes: Continue to stir often, else the gravy gets burnt at the bottom.
- Add the required salt and cook for another 3 minutes, so the oil separates slightly. Then, add the crushed Kasuri methi leaves.
- Switch off the flame and pour the fresh cream. Mix everything well.Quick Tips: Never add the fresh cream, when the flame is high, as there is a chance to get curdled.Serve this Baby Corn Curry with Phulka.
Video
Notes
Tips for Baby Corn Gravy
1. Remove the husks completely from the baby corn and then use it. 2. Select tender and fresh baby corn for a tasty Baby Corn Curry. 3. I sliced the baby corn vertically, you can even slice it in circles for a different look. But if you use very tender ones, don't slice them. 4. Parboil/half cook the baby corn (crunchiness should be retained), not till very soft, otherwise, it disintegrates in the gravy while cooking. 5. Instead of parboiling, you can pressure cook the baby corn for 1 whistle. 6. Furthermore, instead of grinding onion and tomato, it can be finely chopped and used too. But there will be less gravy. 7. Also, you can make it as a no onion - no garlic recipe (Jain Style) by skipping the onion and garlic from the ingredients. 8. For a quick version, finely chopped onion and tomato puree can be used, other steps are the same. 9. To get a restaurant taste, ghee or butter can be used for seasoning the spices for this Baby Corn Gravy. 10. Adjust chilli powder and garam masala powder as per spice level and flavours required. 11. Kasuri Methi leaves can be replaced with coriander leaves too. But I recommend using kasuri methi for a nice aroma. 12. Fresh cream lends richness to the gravy. But switch off the heat and then add, else there is a chance to get curdled. 13. Even 1 tsp of sugar can be added to the gravy which gives a restaurant touch to the Baby Corn Masala Recipe. 14. This same gravy can be used as a base to prepare rajma curry, paneer butter masala, or even kadai paneer.
Baby Corn Gravy Recipe
Method for Baby Corn Masala Recipe
1. Parboiling the Baby Corn:
If there are any husks in the baby corn remove it and then rinse well. I sliced the baby corn roughly, you can use it as a whole too. Roll boil water in a pan with a little salt. Then, add the baby corn and parboil it (about 2 to 3 minutes in high flame).
Quick Tips: pressure cook baby corn, with 1 cup of water and a little salt for 1 whistle. Then, reserve the water, and add it to the gravy.
Notes: Never pressure cook the baby corn for more than 1 whistle or parboil for more than 3 minutes, else it turns mushy.
2. It should be half cooked only, crunchiness should be retained. Then, drain the water or use it for the gravy.
For Grinding: Chop 2 onions and 3 tomatoes roughly. Then, remove the skin from 1 small piece of ginger, and 4 flakes of garlic.
3. Spice Powders: Measure 1/4 tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, and salt.
Heat 1/2 tbsp of oil in a pan. Then, add the onions, ginger, garlic, and saute till it turns translucent.
Quick Tips: Instead of using the whole ginger-garlic, 2 tsp of ginger – garlic paste can be used (I used both).
4. Now, add the tomatoes and saute till it turns mushy. Once it cools down, transfer it to a mixer/blender.
5. First, grind it roughly. Then, pour 1 cup of water and grind it to a smooth paste.
For Seasoning/tempering:
Measure 1/2 tsp of jeera, 2 cloves, 2 cardamoms, 2 small pieces of cinnamon sticks, and 2 bay leaves. Then, measure 1 tsp of ginger-garlic paste, slit 2 green chilies, and 2 tbsp of chopped capsicum. Then, keep 2 tbsp of fresh cream and 1/2 tsp of Kasuri methi leaves.
Notes: Capsicum can be skipped and the gravy can be made plain.
6. Heat 2 tbsp of oil in a pan. Then, add the jeera, cloves, cardamom, cinnamon, and bay leaf. Fry in low flame till nice aroma wafts. Add the capsicum and give a quick stir. Then add the ginger-garlic paste and saute till the raw smell leaves.
Quick Tips: Seasoning can be done with 2 tbsp of butter to get a restaurant touch to the gravy.
7. Add the ground onion-tomato paste and then pour 1/2 cup of water. Now, add turmeric powder, chili powder, coriander powder, and garam masala powder.
8. Continue sauteing in low flame, till the whole masala starts coming together. It takes about 10 to 12 minutes. Now, add the parboiled baby corn. Cook for another 10 minutes on a low to medium flame, till the baby corn gravy, thickens and you get a medium consistency gravy.
Notes: Continue to stir often, else the gravy gets burnt at the bottom.
9. Add the required salt and cook for another 3 minutes, so the oil separates slightly. Then, add the crushed Kasuri methi leaves.
10. Switch off the flame and pour the fresh cream. Mix everything well.
Quick Tips: Never add the fresh cream, when the flame is high, as there is a chance to get curdled.
Serve this Baby Corn Curry with Phulka.
Baby Corn Masala Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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