Go Back
–+ servings

Baby Corn Masala (No Onion No Garlic) / Baby Corn Curry

By Jigna
Baby Corn Masala is wholesome, satisfying, delicious and makes a perfect lunch or dinner.
5 from 2 votes
Print Pin
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet No Onion No Garlic, Vegan, Vegetarian
Servings 4

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

  1. 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.
  2. 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.

Nutrition (Approximate Values)

Calories : 221kcalCarbohydrates : 25gProtein : 5gFat : 14gSaturated Fat : 8gCholesterol : 10mgSodium : 59mgPotassium : 419mgFiber : 4gSugar : 7gVitamin A : 1363IUVitamin C : 32mgCalcium : 34mgIron : 2mg
Tried this recipe?Tag @vegehomecooking On Instagram