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Baby Corn Recipe Indian

Baby Corn Masala Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 200g baby corn
  • 1 large yellow onion, finely chopped
  • 2 ripe tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 green chili, slit lengthwise
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt, to taste
  • 2 tbsp neutral oil
  • ½ cup water
  • Fresh cilantro, chopped, for garnish

Method
 

  1. Heat oil in a pan over medium heat. Crackle cumin seeds, then sauté onion and green chili for 4 minutes until soft and light brown.
  2. Add ginger-garlic paste, cook 30 seconds, then add tomato puree and dry spices. Cook for 5 minutes until the masala thickens and oil separates.
  3. Add baby corn, salt, and water. Bring to a bubble, then cover and simmer for 6 minutes until tender but slightly crisp.
  4. Off the heat, sprinkle garam masala, let rest a minute, then ladle into a warm bowl. Top with cilantro and serve immediately.

Notes

If using canned baby corn, drain and rinse it before adding. The curry thickens as it sits, so adjust water when reheating.