Baby Corn Masala Recipe: The baby corn masala is a rich and creamy gravy dish originating from North Indian or Punjabi cuisine. It’s made using tender and fresh baby corns and is known for its restaurant-style creamy texture. This dish pairs perfectly with roti, naan, chapati, jeera rice, or pulav. Similar to other traditional North Indian curry recipes, the baby corn gravy is prepared with a base of onions, tomatoes, and cashew cream.
Although the recipe is simple, I’d like to share some tips, variations, and serving suggestions. Firstly, it’s crucial to use tender baby corn for the best results. Typically, baby corns are sold in packs of 6-7, so ensure they are fresh and tender when purchasing. Additionally, you can enhance the recipe by adding ground cashews and coconut, transforming it into a baby corn kurma. Furthermore, you can incorporate vegetables like paneer, mushrooms, and potatoes to create a mixed vegetable masala recipe.
Ingredients: Baby Corn Masala Recipe
- 3 teaspoons oil
- 9 baby corns, chopped
- 3 teaspoons oil
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cardamom pods
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 cups tomato pulp
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- 1 teaspoon salt
- 1 cup water
- ¼ cup cashew paste
- ¼ teaspoon garam masala
- 1 tbspn crushed kasuri methi (dried fenugreek leaves)
- 2 tablespoons finely chopped coriander leaves
Instructions: Baby Corn Masala Recipe
- Heat 3 teaspoons of oil in a kadai (Indian wok) and sauté bay leaf, cinnamon stick, cardamom pods, and cumin seeds until aromatic.
- Add chopped onion and ginger garlic paste. Sauté until onions are translucent.
- Add 2 cups of tomato pulp, cover, and cook for 15 minutes.
- Include turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt.
- Sauté on low flame until the oil separates.
- Pour in 1 cup of water and ¼ cup cashew paste. Mix well, adjusting consistency as required.
- Add the roasted baby corn and stir well. Cover and cook for 10 minutes or until baby corn is cooked through.
- Stir in garam masala, crushed kasuri methi, and chopped coriander leaves. Mix well.
- Serve the baby corn masala with roti or naan.
Conclusion:
Baby Corn Masala Recipe is a delightful dish that brings together the richness of North Indian or Punjabi cuisine with the freshness of tender baby corns. With its creamy gravy and aromatic spices, it’s sure to be a hit at any dinner table. Whether enjoyed with roti, naan, or rice, this dish offers a satisfying and flavorful dining experience for both family meals and special occasions.
FAQs about Baby Corn Masala Recipe
What makes baby corn masala unique?
Baby corn masala stands out for its rich and creamy texture, owing to the use of cashew cream in the gravy. It also features tender baby corns, which add a delightful crunch to the dish.
Can I customize this recipe to suit my taste preferences?
Absolutely! You can adjust the spice levels by adding more or less chili powder according to your preference. Additionally, you can incorporate other vegetables like paneer, mushrooms, or potatoes to create a mixed vegetable masala.
Is baby corn masala difficult to prepare?
Not at all! While it may seem like a restaurant-style dish, the recipe is quite simple and straightforward. Just follow the instructions carefully, and you’ll have a delicious baby corn masala ready in no time.
Can I make baby corn masala in advance?
Yes, you can prepare the gravy in advance and store it in the refrigerator for a day or two. When ready to serve, simply reheat the gravy and add the roasted baby corn. This renders it a convenient choice for hectic weeknights or hosting guests.
What are some serving suggestions for baby corn masala?
Baby corn masala pairs perfectly with a variety of Indian bread like roti, naan, or chapati. It also goes well with steamed rice dishes like jeera rice or pulav. Garnish with fresh coriander leaves before serving for an added burst of flavor.
