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Creamy Baby Corn Masala

Baby corn masala is a delicious gravy based dish that is perfect to serve with naan, roti or simple pulao.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Side Dish
Cuisine: Indian, north indian
Servings: 4 Servings


  • 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.


Calories: 169kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 165mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 2mg
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