Baby corn masala is a delicious gravy based dish that is perfect to serve with naan, roti or simple pulao.
For the final day of this week’s BM under ‘regional side dishes’, I have a delicious gravy based, baby corn masala. To me (and my kids agree), the gravy is the highlight of this dish. Sub baby corn with any of your favorite veggie or protein and you have a yummy side dish perfect to serve with both Roti or rice. It’s rich and creamy – special enough to make for parties too.
We are currently getting the house ready for the move end of this month. Kitchen is the hardest part because I have so much stuff – random things end up in my shopping cart at the grocery store. I actually stopped buying ‘new’ pantry ingredients about 3 months ago and I’ve been sticking to the basics/ essentials. But I still have a ton to go through. So I made a list of ingredients to use up before the move.
I had couple of cans of baby corn that needed to be used up and hence this recipe was born. The recipe is pretty straight forward – onion, tomato gravy with almond/ cashew paste and some heavy cream to make it rich.
My daughter doesn’t like ‘onions’ – I’m not sure where this girl came from – we LOVE onions in all forms in our family. So I have grind them to a paste, to make her eat the dish. You can choose to keep the gravy chunky by not grinding the base. This will help in making the dish faster and still very tasty.
This is a very basic gravy recipe that will go well with any veggie (cauliflower, potato, mixed veggie) or protein (paneer, tofu, chickpeas etc). Serve this baby corn masala with naan, paratha, Roti or simple pulao/ pilaf. Few more recipes with Baby Corn from the blog:
Lets check out what my fellow marathoners have cooked today for BM# 100.
- 1 15 oz. Can of Baby corn, rinsed and drained about 10 baby corn
- 2 tbsp Oil
- 1 Small Onion, chopped
- 2 Green Chilies, chopped
- 2 Garlic cloves, chopped
- 1" Ginger, grated
- 2 Medium Tomatoes, chopped
- 1 tsp Cumin seeds
- ¼ tsp turmeric
- ½ tsp Red Chili powder
- ½ tsp Ground Cumin
- ¼ tsp Ground Coriander
- ½ tsp Kasoori Methi (dried fenugreek leaves)
- ½~1 tsp garam masala
- To taste salt
- 2 tbsp Almond butter or cashew paste
- 2 tbsp Heavy Cream (optional)
- 2 tbsp Cilantro, chopped
- Cut the baby corn into bite size pieces.
- Heat 1 tbsp oil in a pan; add the chopped baby corn and saute till lightly golden. Remove from the pan and set aside.
- In the same pan, add the onions, green chilies, ginger and garlic until onions turn lightly browned. Add the tomatoes and cook till they turn mushy. Let the mixture cool slightly and grind into a smooth paste.
- Heat the remaining 1tbsp in the pan; add the cumin seeds and after they start to sizzle, add the ground onion paste and turmeric. Cook till oil starts to separate around the edges, about 10~12 minutes.
- Add red chili powder, ground cumin, ground coriander, kasoori methi and salt. Cook for 2~3 minutes. Stir in almond butter/ cashew paste and cream and cook till heated through. Serve with rice or roti.
Gravy looks so creamy and rich! And good luck with the move.
The gravy looks so creamy. The cashew and cream would work wonders for the richness in the dish. Perfect party dish.
Creamy , rich and exotic ! The creamy baby corn looks yum and would make a perfect delicious meal .
Wish you luck with your packing , ask me the kitchen is the hardest part of the move .
Good luck with the move. I agree that the kitchen is the hardest to pack and unpack but has to be the first one too. The gravy would be very yummy and rich for sure.
Pavani, you don’t have to feel different, my kids are the same. They don’t like onions and tomatoes and this and that. Basically, they want pureed creamy side dishes. So I am not surprised. Good luck with the move, I somehow thought you have already moved and in the process of settling. The dish looks so good and I am sure kids said right..:)
Corn masala looks so creamy, rich and delicious. Thanks for sharing the recipe.
I can understand your dilemma perfectly since we seem to be addicted to grocery shopping as well. That is a perfect rich and creamy base for any curry in my world and the dish sounds flavorful. 🙂
Rich and creamy baby corn masala. Looks so inviting. I can understand how difficult to shift and settle as I am also constantly moving here and there
while the recipe is extremely simple to prepare, yet i would like to share some tips, variations and serving suggestions for baby corn masala recipe. 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.