Baby Corn Masala Recipe / Baby Corn Gravy

Baby Corn Masala Recipe / Baby Corn Gravy 

     Rich and creamy gravy recipe from the popular north indian or punjabi cuisine prepared with tender and fresh baby corns. this is a simple restaurant style creamy recipe, tastes perfect with roti, naan, chapathi or even jeera rice or pulav recipes. like any other traditional north indian curry recipes, even baby corn gravy is prepared with onion and tomato based sauce in with cashew cream.

   It is an simple and rich cream based curry which has a strong resemblance to other paneer based curries especially to paneer butter masala. the recipe for baby corn curry can be prepared either as stir fry with dry option or as a gravy.

   I have share very few baby corn recipes and till now i have shared only dry variant of baby corn manchurian. lately even i was receiving several request to share some gravy with tender baby corn kernels. i had not shared it till now is just because baby corn curries are not appreciated in my family. but there is no issue when mixed with other veggies in a curry or in a indo chinese recipes. i frequently add it to my fried rice or veg noodles recipes and it tastes great when stir fried. 

TIPS,SUGGESTION AND VARIATION:

 Firstly, as mentioned previously i would heavily recommend to use tender baby corn for this recipe. usually baby corn’s are sold together in a bunch of 6-7 in a pack and make sure it is fresh and tender while purchasing. 

 Secondly, the same recipe can be extended further by adding grounded cashew and coconut and it can be referred as baby corn kurma. in addition, the same recipe can also be extended further by adding veggies like paneer, mushroom and potatoes to prepare mix vegetables masala recipe.

INGREDIENTS:

• 3 tsp oil
• 9 baby corn, chopped
• 3 tsp oil
• 1 bay leaf / tej patta
• 1 inch cinnamon
• 2 pods cardamom / elachi
• 1 tsp cumin / jeera
• 1 onion, finely chopped
• 2 cup tomato pulp
• 1 tsp ginger garlic paste
• ¼ tsp turmeric / haldi
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• ¼ tsp cumin powder / jeera pwoder
• 1 tsp salt
• 1 cup water
• ¼ cup cashew paste
• ¼ tsp garam masala
• 1 tsp kasuri methi, crushed
• 2 tbsp coriander leaves, finely chopped

INSTRUCTIONS:

1.In the same kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp cumin till it turns aromatic.

2.Saute 1 onion and 1 tsp ginger garlic paste.

further add 2 cups of tomato pulp, cover and cook for 15 minutes.

3.Further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.

4.Saute on low flame till the oil separates.

5.Now add 1 cup of water and ¼ cup cashew paste.

6.Mix well making adjusting consistency as required.

7.Add in roasted baby corn and stir well.

8.Cover and cook for 10 minutes or till baby corn cooks well.

9.Furthermore add in ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander leaves. mix well.

10.Finally, serve baby corn masala with roti or naan.

                                                                                                                                     EnjoyFood!