Baby Corn Masala Recipe: Baby Corn Masala is a fantastic Vegan Indian curry recipe. It is a semi-dry curry that is served as a side dish with flatbreads and rice. This versatile Curry combines baby corn, onions, tomatoes, ginger-garlic paste, a few spices, and herbs. The recipe for Baby Corn Masala is extremely popular in North India.
Baby corn masala is a very simple and straightforward recipe. It is made with only a few ingredients that are commonly found in Indian kitchens. This spicy delight comes together quickly and easily. The best part about this dish is that it is VEGAN and GLUTENFREE.
A rich and creamy gravy recipe from popular north Indian or punjabi cuisine made with tender and fresh baby corns This is a simple restaurant-style creamy recipe that goes well with roti, naan, chapathi, or even jeera rice or pulav. Baby corn gravy, like any other traditional north Indian curry recipe, is made with an onion and tomato based sauce and cashew cream.
It is a simple and rich cream-based curry that is similar to other paneer-based curries, particularly paneer butter masala. The baby corn curry recipe can be made as a stir fry with a dry option or as a gravy.
Babycorn recipes are the Vegan world’s backbone. Baby corn is a vegetable that can be used in a variety of ways. It has a mildly sweet flavour with a hint of crunch. It comes in a variety of preparations, including baked, roasted, boiled, stir-fried, cooked, and even raw. It is also an excellent choice for salad preparation.
There are no heavy ingredients in this baby corn masala recipe, such as butter or cream. It’s also light and delicious. The creaminess is provided by a blend of cashews, magaz (melon seeds), and tomatoes.
Despite the fact that the recipe is extremely simple to prepare, I’d like to share some tips, variations, and serving suggestions for baby corn masala. First and foremost, as previously stated, I strongly advise using tender baby corn for this recipe. Typically, baby corn is sold in a bunch of 6-7 in a pack, and when purchasing, make sure it is fresh and tender. Second, by adding ground cashew and coconut to the same recipe, it can be referred to as baby corn kurma. Furthermore, the same recipe can be expanded by adding vegetables such as paneer, mushroom, and potatoes to make a mix vegetables masala recipe.
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Baby Corn Masala Recipe Card:
Baby Corn Masala Recipe
- 3 tsp oil
- 9 baby corn (chopped)
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 2 pods cardamom / elachi
- 1 tsp cumin / jeera
- 1 onion (finely chopped)
- 2 cups tomato pulp
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 1/4 tsp cumin powder / jeera pwoder
- 1 tsp salt
- 1 cup water
- 1/4 cup cashew paste
- 1/4 tsp garam masala
- 1 tsp kasuri methi (crushed)
- 2 tbsp coriander leaves (finely chopped)
Step-By-Step Instructions For Making Baby Corn Gravy
- First, sauté 9 baby corn for a minute in 3 tsp oil.
- Place on a plate and set aside
- Heat 3 tsp oil in a kadai and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, and 1 tsp cumin until aromatic.
- add in 1 onion and saute well.
- 1 tsp ginger garlic paste, sautéed until the raw aroma is gone
- 2 cups tomato pulp should be added as well. To make tomato pulp, combine 3 tomatoes.
- Cook, covered, for 15 minutes, or until the tomato puree thickens.
- 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1/4 teaspoon cumin powder, and 1 teaspoon salt
- Sauté on low heat until the oil separates.
- 1 cup of water and 1/4 cup cashew paste To make cashew paste, soak 5 cashews in /14 cup hot water and blend until smooth.
- Mix thoroughly, adjusting the consistency as needed.
- Stir in the roasted baby corn until well combined.
- Cook for 10 minutes, or until the baby corn is tender.
- 1/4 teaspoon garam masala, 1 teaspoon kasuri methi, and 2 tablespoons coriander leaves Combine thoroughly.
- Finally, serve the baby corn masala alongside roti or naan.
- To begin, cut the baby corn into the shape of your choice.
- Cook the tomato pulp thoroughly as well, or the curry will taste raw.
- Add peas or capsicum in addition to the baby corn for variety.
- If the baby corn masala gravy is too thick, add a little more water.
- If the baby corn masala gravy becomes too thin, reduce the heat and continue to cook until the gravy thickens.
- I blended the onions and tomatoes together in this baby corn masala recipe. As a result, sautéing this paste takes a long time. If you want to save time, add the onion paste first and sauté until golden brown before adding the tomatoes-spice-nuts paste.
- Finally, when prepared slightly creamy, baby corn masala tastes fantastic.
What can be made of baby corn?
Here are 9 quick, easy and no-fuss recipes that will make your meal a happier one.
- Baby Corn with Peanut Chutney. …
- Baby Corn Masala. …
- Baby Corn Fritters. …
- Baby Corn Manchurian. …
- Okra with Baby Corn. …
- Baby Corn Soup. …
- Baby Corn Pakoda. …
- Stir Fry Baby Corn.
Is baby corn good for you?
Baby corn contains no fat and is high in vitamins A and C, whereas corn contains 1.2 grammes of fat and is high in vitamins A, B, and E, thiamin, niacin, pantothenic acid, and folate.
Is it okay to eat baby corn raw?
Baby corn, with its sweet, nutty flavour and crunchy texture, can also be eaten raw. Try thinly slicing it and tossing it through cold noodles, or keep it whole for crudités dunked in hummus.
Is raw corn better than cooked corn?
Corn is high in vitamin B1 and folate, as well as vitamin C and dietary fibre. However, you can eat raw corn on the cob, which is just as sweet as cooked corn and contains more nutrients.
Is it possible to get sick from eating raw corn?
Raw corn is safe to eat unless you have a corn allergy; it may pass through you quickly (especially if you don’t chew it thoroughly before swallowing it), but it won’t harm you.
Is it necessary to cook corn on the cob?
The most important thing is not to overcook it because it will become mushy. The fresher the corn on the cob, the faster it cooks. It takes about 5-7 minutes for the corn on the cob to become hot and tender after you return the water to a boil.
How long does it take to boil corn on the cob?
Place the corn in a large pot of salted boiling water. Cover the pot and allow the water to return to a boil before turning off the heat and leaving it covered. Remove enough ears for a first serving after about 5 minutes.
How do you know when the corn on the cob on the grill is done?
Place the prepared ears of corn on a medium heat grill, rotating frequently. Allow the corn to cook for another 15 to 20 minutes on low heat. When you press a kernel and it shoots out its sweet liquid, you’ll know it’s done. Overcooking the corn will result in it becoming mushy.
What’s the deal with my chewy grilled corn?
If your corn comes out chewy, it is most likely overcooked. When corn is overcooked, the sugar in the cell walls degrades and the corn becomes mushy and chewy. Make an effort to cook the corn only until the kernels are plump and tender.
Is it necessary to peel the corn before grilling it?
Yes! Corn on the cob can be grilled while still in its husk. Peeling back the husk and removing the silk strands from the cob is an optional step, but you can also grill the cobs without removing the silk. Soak your corn for 15 minutes to 1 hour before grilling to prevent the husk from burning or catching fire.
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Also Read: Soya Chunks Curry Recipe