Baby Corn Masala Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Total time	40 min
Serves	4 servings

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Ingredients

• 3 tsp oil
• 9 baby corn (chopped)
• 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)

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Instructions

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.

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Step-by-step

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Video

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Notes

• firstly, chop the baby corn to the shape of your choice.
• also cook the tomato pulp well, else the curry taste raw.
• further, add peas or capsicum along with baby corn for variation.
• finally, baby corn masala taste great when prepared slightly creamy.