Baby Corn Masala (No Onion No Garlic) is wholesome, satisfying, and delicious curry to include in our whole meals. The dish includes baby corn in the slightly tangy, mildly spicy, and flavorful tomato-based gravy. Baby Corn Curry is a straightforward recipe and makes a perfect lunch or dinner.
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About Baby Corn Masala
This Baby Corn Masala is a North Indian style dish without onion and garlic. I have blended the raw ingredients for the gravy and then cooked the gravy thoroughly. After gravy is cooked, add baby corn and cook the curry until baby corn are cooked through.
The recipe is easy; however, it is not quick. It is essential to cook gravy and then baby corn completely, which can take a little longer.
But the time spent is totally worth it after having a super delicious curry on the plate. It is a one-pan recipe; except for the blender, you need to blend the gravy. Also, the ingredients we need are mostly basic and should be in our pantry.
Gravy: Baby Corn Masala Gravy is tomato-based, and I have added celery and red bell pepper to make the gravy more flavorful. Cashews and melon seeds provide smoothness and creaminess to the gravy. Blend the gravy ingredients into a fine and smooth puree, and that is necessary for the pleasant textured dish.
Flavors: Baby Corn Masala is full of many flavors. It is tangy with tomatoes, earthy with celery, peppery with bell pepper, and very slightly sweet with baby corn. The perfect amount of spices enhances the taste of the overall dish.
Ingredients
- Tomatoes: Choose the ripe tomatoes for this dish. I have used Roma tomatoes, and those are my favorite for cooking. However, you can use the tomato variety which you prefer for cooking.
- Celery: I like using celery in certain gravies. It gives volume to the gravy, balances the tanginess of tomatoes, and provides a pleasant earthy flavor. But if you don’t prefer celery, leave it out.
- Red Bell Pepper: It goes perfectly in this recipe, giving a peppery taste to the dish. The flavor of red bell pepper goes well with baby corn. Moreover, it provides a beautiful red color and enhances the color of the final dish. However, if you don’t have red bell pepper, you can skip it. But DO NOT replace it with other colors of bell pepper. So if you don’t use red bell pepper in the recipe, use extra tomato to keep the same volume of the gravy.
- Ginger and Green Chili: If you don’t use ginger, replace it with ¼ teaspoon dried ginger powder. This recipe gives mildly spicy baby corn masala. So if you prefer your dish moderately or extra spicy, increase the number of green chilis.
- Cashews: Makes the gravy smooth and creamy. I highly prefer cashews over a lot of heavy cream in my gravies. Sub the cashews with an equal amount of raw almonds. You can also use broken cashews as a cost-effective option.
- Melon Seeds: Makes the gravy thick and creamy. If you don’t eat onion and garlic like us, make the melon seeds a staple ingredient in your pantry. It provides volume, balances the taste of tomatoes, and makes the gravy thicker.
- Baby Corn: I have cooked the baby corn in the gravy. But if you prefer, you can also cook the baby corn first and then add in the gravy. For cooking baby corn, add them to the boiling water and cook for about 5 minutes. Remove and drain completely before adding in the gravy. If you add cooked baby corn in the gravy, you don’t need to cook them longer. Add cooked baby corn in the gravy with water salt, mix well and cook until you get the desired consistency of the curry.
- Cream: Adding a couple of tablespoon of cream makes the dish restaurant-style and creamier. However, skip it for the vegan option. You can also add low-fat cream or whisked yogurt.
Step by Step Directions
- Rinse baby corn thoroughly with water and drain.
- Cut them diagonally or in small pieces. If you want, you can also cut them in rounds. I have cut baby corn diagonally into three pieces.
- Set prepared baby corn aside.
For Tomato Gravy
- Add tomatoes, celery, bell pepper, ginger, green chili, cashews, melon seeds, and ½ cup of water into a blender jar.
- Blend the mixture into a fine and smooth puree.
For Baby Corn Masala
- Heat oil in a pan and add bay leaf.
- Saute for few seconds, and add prepared tomato puree.
- Mix well and bring the puree to a boil.
- Once the gravy starts boiling, add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam Masala powder.
- Mix everything well.
- Continue cooking the gravy on medium heat for 15-20 minutes or until the gravy gets thicker and oil separates from the sides.
- Cooking the gravy for this long is essential to remove the raw taste.
- Keep stirring the gravy at intervals.
- Once the gravy is thicker and cooked thoroughly, add baby corn. Mix well.
- Now add ½ cup of water, salt, and mix well.
- Cover the lid and continue cooking baby corn masala on medium-low heat.
- Keep stirring at intervals.
- Cook the baby corn masala for about 15 minutes or until the baby corn are cooked completely.
- Add a little more water if needed to adjust the consistency. The consistency of the gravy should not be too thin or very thick.
- Then add dried fenugreek leaves and cream (optional), mix well. Adjust the salt if needed.
- Leave out cream for a vegan option.
- Cook further for 2 more minutes, and turn off the heat.
- Take the baby corn masala into a serving bowl and garnish it with fresh and chopped coriander leaves.
- Serve hot baby corn masala with Roti, Naan, Kulcha, or Rice.
Serving Suggestions
- Serve Baby Corn Masala with Roti or Naan. It also goes well with this Whole Wheat Kulcha as well.
- Having this curry with Jeera Rice makes a wholesome lunch or dinner.
- You can also serve it with plain steamed rice.
Helpful Tips
- Blend the puree into a fine and smooth paste for the restaurant-style textured dish. If your blender does not make the puree smooth, you can pass it through the strainer.
- If you skip red bell pepper, add an extra tomato to keep the same volume of the gravy.
- Add more green chilis or red chili powder to make the dish spicier, but do not add too much Garam Masala powder.
- If you don’t have celery and melon seeds, you can leave them out from the recipe.
- Make sure to cook the gravy thoroughly; otherwise, it will taste raw.
Frequently Asked Questions
Can I Skip Cashews?
Cashews bring richness and creaminess to the curry. Also, it makes the gravy thicker. So I would not recommend skipping it, but if you don’t want to use cashews, try to replace it with other options.
- Instead of cashews, use raw or blanched almonds (almonds without skin).
- Replace with melon seeds; add an extra tablespoon of melon seeds instead of cashews.
- Use heavy cream instead of cashews. Add an extra cream in the final step of the recipe.
- We can use Khus Khus (poppy seeds) in the recipe to replace cashews. Soak 1 tablespoon poppy seeds in hot water for 15 minutes, drain water and blend poppy seeds with other gravy ingredients.
Can I Add More Vegetables with Baby Corn?
Yes! You can add more veggies like carrots and green peas. Also, potato goes well with baby corn. Add diced green bell pepper if you like.
I Don’t Have Celery and Bell Pepper, Can I Still Make Baby Corn Masala?
Absolutely yes! You can leave out celery and red bell pepper from the recipe if you do not have them. However, add an extra tomato to keep the same volume of the gravy. Also, do not use other colors of bell pepper instead of red.
Is This Dish Suitable For Vegan Diet?
Yes! Do not add cream to the curry, and you are good to go! But instead of cream, you can also add non-dairy milk or cream if you prefer.
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Recipe Card
Baby Corn Masala (No Onion No Garlic) / Baby Corn Curry
Ingredients
For The Tomato Gravy
- 3 large tomatoes chopped
- 1 celery stalk chopped
- ½ red bell pepper chopped
- 1-inch ginger peeled and chopped
- 1 green chili chopped
- 12 cashews
- 1 tablespoon melon seeds ((Magaj Tari seeds / Magaz Seeds))
- ½ cup water
For Baby Corn Masala
- 2 tablespoon oil
- 1 bay leaf
- Prepared tomato gravy
- 350 gms baby corn
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam Masala powder
- Salt (to taste)
- ½ cup water
- ½ teaspoon dried fenugreek leaves ((Kasoori Methi))
- 2 tablespoon cream ((Skip for vegan option))
- Fresh coriander leaves for garnishing
Instructions
- Rinse baby corn thoroughly with water and drain.
- Cut them diagonally or in small pieces. You can also cut them in rounds. I have cut baby corn diagonally into three pieces.
- Set the prepared baby corn aside.
For Tomato Gravy
- Add tomatoes, celery, bell pepper, ginger, green chili, cashews, melon seeds, and ½ cup of water into a blender jar.
- Blend the mixture into a smooth puree.
For Baby Corn Masala
- Heat oil in a pan and add bay leaf. Saute for few seconds, and add prepared tomato puree.
- Mix well and bring the puree to a boil.
- Once the gravy starts boiling, add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam Masala powder.
- Mix everything well. Continue cooking the gravy for 15-20 minutes or until the gravy gets thicker and oil separates from the sides.
- Cooking the gravy for longer is essential to remove the raw taste.
- Keep stirring the gravy at intervals.
- Once the gravy is thicker and cooked thoroughly, add baby corn. Mix well.
- Add ½ cup of water, salt, and mix well.
- Cover the lid and continue cooking baby corn masala on medium-low heat.
- Cook the baby corn masala for about 15 minutes or until they are cooked completely.
- Then add dried fenugreek leaves and cream (optional), mix well. Adjust the salt if needed.
- Cook further for 2 more minutes, and turn off the heat.
- Take the baby corn masala into a serving bowl and garnish it with fresh and chopped coriander leaves.
Notes
- If you do not have celery and red bell pepper, skip them. But add an extra tomato in the gravy to keep the same volume.
- Add more or less water to the curry as per the desired consistency. But make sure not to make it too thick or too thin.
Thanks for coming! Let me know what you think.