Learn how to make quick and simple Baby Corn Masala recipe with detailed step by step photos. Baby Corn Gravy is a delicious side dish to serve alongside rotis, parathas or pulao.
Baby Corn Masala is one of those simple side dishes I like to make when I want something a little different from the usual vegetable curries. Tender baby corn cooked in a flavorful onion tomato masala makes this gravy delicious, comforting and easy to put together. The baby corn stays slightly crunchy while soaking up all the flavors of the masala, making it perfect with soft rotis, parathas or even a simple pulao. If you love easy, homestyle gravies this one is definitely worth trying!
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Key Ingredients
Baby Corn - tender, mildly sweet, crunchy baby corn is the star of this dish and it holds the gravy beautifully.
Onion Tomato Masala - a freshly made, blended base that gives the gravy its flavor with a subtle sweetness.
Cashews - blended into the masala to give the curry a naturally creamy and rich texture.
Ginger, Garlic & Green Chilli - freshly ground for bold, aromatic heat to the onion tomato base.
Red Chilli Powder, Coriander Powder, Garam Masala Powder are the spice blends used to bring color, warm and the Indian masala flavors to the dish.
Kasoori Methi - crushed in at the end for the restaurant style flavor, a small amount goes a long way!
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Clean the baby corn, remove any husk and trim the ends if needed. Cut them into finger sized pieces. Add the chopped baby corn to a pressure cooker along with ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder with a splash of water.
Cook for 2 whistles on medium heat, let the pressure drop naturally before opening the lid. Set aside.
In a thick bottomed pan heat 2 teaspoon oil, add ½ teaspoon cumin seeds. Next add 1 onion chopped, 2 tomatoes chopped, 1 green chilli, 5 garlic cloves, 2" ginger piece and 6 whole cashews.
Cook covered for 5-6 minutes on medium flame until the onions & tomatoes are soft. Cool completely.
Grind into a smooth paste and set aside.
In the same pan heat 3 teaspoon oil. Add ½ teaspoon cumin seeds and 1 dried bay leaf. Next add 1 onion finely chopped.
Cook on low flame until the onions are translucent and then add ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder along with salt as needed.
Fry on low flame for 2 minutes and then add the onion tomato masala.
Stir well and cook on low flame for 3-4 minutes until the gravy starts to bubble.
Add pressure cooked baby corn and mix well. Continue to cook on low flame for another 5-7 minutes.
When the oil starts to separate on top, add ½ teaspoon kasoori methi (crushed between your palms) along with 2-3 tablespoon fresh cilantro finely chopped. Remove from heat.
Serve hot with rotis, phulkas, parathas or pulao.
Recipe Notes
- Use fresh, tender baby corn for the best texture. Avoid overcooking it, as it should retain a slight bite in the finished gravy.
- Adjust the quantity of spice powders as per heat preference.
Top Tips
- Pressure-cook the baby corn for just whistles on medium heat, to keep them tender and soft while retaining the crunch - this makes all the difference in this baby corn masala.
- Cooking the spice powders briefly along with finely chopped onions adds a subtle depth of flavors and should not be skipped.
- Once the blended onion tomato masala is added, cook the gravy on low flame until the oil separates on top - this is what makes the masala truly stand out and take it to the restaurant quality.
Substitutions & Variations
- I have used cashews to make this baby corn gravy vegan, but it can be replaced with a dash of fresh cream towards the end. Alternatively, you can also use melon seeds for a unique flavor.
- Add paneer or tofu cubes along with baby corn to make it heartier and protein-rich.
- Adjust the heat by reducing the green chilli and red chilli powder for a milder version or add a slit green chilli to the gravy for extra spice.
Storage & Serving Suggestions
Baby Corn gravy pairs beautifully with soft phulkas, butter naan, or jeera rice for a satisfying meal. It works great as a lunchbox side as it holds well for a few hours and tastes just as good at room temperature with chapati. For a restaurant style presentation, finish with a swirl of fresh cream and a generous pinch of kasoori methi right before serving. Leftovers can be stored in the refrigerator for upto 2 days in an airtight container. The base gravy freezes well and can be stored in the freezer for upto a month too.
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Baby Corn Masala | Baby Corn Gravy
Equipment
- 1 Pressure Cooker
- 1 Thick Bottomed Kadai/Pan
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Baby Corn -
- 200 grams Baby Corn
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red Chilli Powder
For Onion Tomato Masala
- 2 teaspoon Oil
- ½ teaspoon Cumin Seeds
- 1 Large Onion
- 2 Tomatoes
- 6 Whole Cashews
- 2 inch Ginger
- 5 Garlic Cloves
- 1 Green Chilli
For Gravy -
- 1 Onion Finely Chopped
- 3 teaspoon Oil
- 1 Bay Leaf
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Kasoor Methi
- 3 tablespoon Cilantro/Coriander Leaves Finely Chopped
- Salt as needed
- Water as needed
Instructions
- Clean 200 grams Baby Corn, remove any husk and trim the ends if needed. Cut them into finger sized pieces. Add the chopped baby corn to a pressure cooker along with ¼ tsp Turmeric Powder and ¼ tsp Red Chilli Powder with a splash of water.
- Cook for 2 whistles on medium heat, let the pressure drop naturally before opening the lid. Set aside.
- In a thick bottomed pan heat 2 tsp Oil, add ½ tsp Cumin Seeds. Next add 1 Large Onion chopped,2 Tomatoes chopped, 1 Green Chilli, 5 Garlic Cloves, 2 inch Ginger piece and 6 Whole Cashews.
- Cook covered for 5-6 minutes on medium flame until the onions & tomatoes are soft. Cool completely.
- Grind into a smooth paste and set aside.
- In the same pan heat 3 tsp Oil. Add ½ tsp Cumin Seeds and 1 Bay Leaf. Next add 1 Onion finely chopped.
- Cook on low flame until the onions are translucent and then add ½ tsp Red Chilli Powder, ¼ tsp Turmeric Powder, ½ tsp Coriander Powder, ½ tsp Garam Masala Powder along with Salt as needed.
- Fry on low flame for 2 minutes and then add the onion tomato masala.
- Stir well and cook on low flame for 3-4 minutes until the gravy starts to bubble.
- Add pressure cooked baby corn and mix well. Continue to cook on low flame for another 5-7 minutes.
- When the oil starts to separate on top, add ½ tsp Kasoor Methi (crushed between your palms) along with 3 tbsp Cilantro/Coriander Leaves finely chopped. Remove from heat.
- Serve hot with rotis, phulkas, parathas or pulao.
Notes
- Use fresh, tender baby corn for the best texture. Avoid overcooking it, as it should retain a slight bite in the finished gravy.
- Adjust the quantity of spice powders as per heat preference.
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