I pretty much threw in whatever masala I felt like but the end result was well-balanced and we loved it with some Peas Pulao made in my rice cooker (recipe coming soon) and homemade vadaam, courtesy The Husband's G Perima. Paired with a simple cucumber raita, this was a lovely meal that all came together in less than an hour. Baby Corn Masala is a great side dish for roti (chapati) too.
Generally, baby corn is cooked or par-boiled before using in any dish but since we love the crunch and texture, I didn't want to make it soft and soggy. Also, this makes for a quick dish rather than having to follow multiple steps. If you prefer your baby corn more cooked and softer, I'd recommend cooking it in a pot of boiling water until just soft and then proceeding with the Baby Corn Masala Recipe.
Also, I often get questions on the colour of my dishes and how some people who try my recipes get the taste pat down but sometimes not the colour. A few reasons for this could be that I almost exclusively use Kashmiri Chilli Powder for my cooking. It is much more vibrant and has less heat then regular chilli powder. Also, I use canned tomato paste to substitute a tomato or two in some of my cooking. This gives the dish a deep red colour which fresh tomatoes won't give. I don't enhance or change the colour in my pictures except to make it brighter in some cases, and I most definitely don't add any food colour to my regular dishes - not even to this restaurant-style paneer butter masala. Hope this helps! 🙂
INDIAN-STYLE BABY CORN MASALA RECIPE
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
Ingredients:
- 20 spears of baby corn, cut into 1" pieces
- 2 onions, sliced thin
- 1 large tomato, chopped or 1 tablespoon tomato paste
- 1 teaspoon of minced garlic
- ½ teaspoon of minced ginger
- 2-3 green chillies, slit
- ½ teaspoon of red chilli powder
- ½ teaspoon of jeera powder (cumin powder)
- 2 teaspoon of coriander powder
- ¼ teaspoon of turmeric powder
- ½ cup of milk or coconut milk
- 1 teaspoon of garam masala powder (optional)
- 1 teaspoon of salt (adjust to taste)
- 1 small bunch of coriander leaves, for garnish (cilantro)
- 1 tablespoon of oil
- ½ teaspoon of black mustard seeds
How to Make Baby Corn Masala:
1. Heat oil in a pan and add the mustard seeds. When they pop, add the onions and fry until golden brown. Add the green chillies, ginger, garlic, chilli powder, cumin, coriander, turmeric and some salt and saute for a few seconds
2. Then add the tomato paste or chopped tomato and cook until it turns soft
3. Add the baby corn and milk (or thin coconut milk) and more water and bring to boil
4. Cook covered for about 5 mins
5. Uncover, stir well and switch off flame. Add garam masala and chopped coriander leaves. Adjust salt
Serve hot with jeera rice, peas pulao, or chapati.
Notes:
- I kept the gravy a bit thick and added more baby corn. If you want a looser gravy, either lessen the amount of baby corn or puree the tomato-onion gravy after step 2 and add more water/milk for the gravy
- You can use the same base for any vegetable you prefer
- I also add a pinch of sugar to the gravy but this is totally optional
Sushila
Very simple and easy to make. Thanks for sharing your recipes.
Varna
I made it today and it tastes awesome.
I puréed the tomatoes and onions for gravy to be watery consistency.
RAKS KITCHEN
Love this anytime with roti. Looks lipsmaking!
shanaz rafiq
looks yummy...nice pics
Sanjeeta kk
Lovely...the recipe would make a perfect starter as well with a few toothpicks arranged alongside the dish.