Baby Corn Masala | Baby Corn Curry
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Servings
3
-
Calories
304 kcal
-
Course
Main Course
-
Cuisine
Indian
Baby Corn Masala | Baby Corn Curry
Report
Baby corn masala curry recipe made in North Indian style. The recipe is delicious and has a creamy consistency.
Share:
Ingredients
main ingredients for baby corn masala
- 200 to 250 grams baby corn
- 1 tej patta (Indian bay leaf), medium sized
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ to ¾ teaspoon kasuri methi crushed (dry fenugreek leaves)
- 1.5 to 2 cups water * check notes
- 3 tablespoons oil
- salt as required
- few chopped coriander leaves for garnishing
grind to paste
- 1 onion - medium sized, or ⅓ cup chopped
- 3 omatoes - medium sized or 1.5 cups chopped
- 3 to 4 garlic - small to medium, peeled and chopped
- 1 inch ginger - peeled and chopped
- 1 green chili
- 1 black cardamom
- 1 inch cinnamon
- 2 green cardamoms
- 2 cloves
- 1 single strand of mace
- ¼ cup cashews - chopped or broken
- 2 tablespoon magaz (melon seeds)
Add to Shopping List
Instructions
preparation
- Rinse the baby corn first. Slice the base thinly.
- Then chop the baby corn either diagonally, vertically or into 1 inch slices.
- Take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.
- Add little water and make a smooth paste. Don't add too much water as then the masala splutters while frying.
making baby corn masala
- Heat oil in a pan or kadai.
- Add bay leaf and fry till fragrant for 7-8 seconds.
- Add the masala paste. Saute and keep on stirring the masala paste.
- After 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.
- Stir well. Continue to saute, stirring quite often till the oil separates from the masala.
- The masala has to really sauted very well.
- This takes approx 20-25 minutes on a low to medium flame.
cooking baby corn curry
- Next add water and baby corns.
- Bring to a boil and then simmer the gravy for 10-12 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
- Lastly add crushed kasuri methi and salt as required.
- Stir and check the taste of curry. add more salt, red chilli powder or garam masala powder if required.
- Serve the baby corn masala curry hot with some naan, rotis or jeera rice.
Notes
- * add more water if required and if the baby corn masala gravy is too thick.
- If the baby corn masala gravy becomes thin then simmer till the gravy thickens.
- In this baby corn masala recipe I have blended both the onions and tomatoes together. So sauteing this paste takes a lot of time. If you want to be quick, then add the onion paste first and saute till golden brown and then add the tomatoes-spice-nuts paste.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Sodium
460mg
(19%)
Potassium
615mg
(18%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1312IU
(26%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
27mg
(30%)
Vitamin E
7mg
Vitamin K
16µg
Calcium
51mg
(5%)
Vitamin B9 (Folate)
44µg
Iron
2mg
(11%)
Magnesium
75mg
Phosphorus
166mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 460mg | 19% |
| Potassium | 615mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1312IU | 26% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 27mg | 30% |
| Vitamin E | 7mg | |
| Vitamin K | 16µg | |
| Calcium | 51mg | 5% |
| Vitamin B9 (Folate) | 44µg | |
| Iron | 2mg | 11% |
| Magnesium | 75mg | 19% |
| Phosphorus | 166mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
