Baby Corn Masala Curry – Baby corns are cereal grain taken from corn; they are harvested early when they are small and immature. With baby corn you can make lots of dishes and soups. Today, I am going to tell you Indian Punjabi style baby corn masala curry recipe. This recipes contain all of the major spices which are used in north Indian cuisine.
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Baby Corn Masala CurryCourse: Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian
This Baby Corn Masala Curry contains all major Indian Spices and can have as a main meal of any with any king of bread and best go with Indian Flat Breads like Roti, Naan, Paratha etc.
Baby corn – 250 grams
Onion (प्याज) – 1
Tomatoes (टमाटर) – 3
Garlic (लहसुन) – 4-5 cloves
Ginger (अदरक) – 1 1/2 inch piece
Green chilli (हरी मिर्च) – 2 (optional)
Cinnamon (दालचीनी) – 1 1/2 inch piece
Cloves (लौंग) – 3
Mace (जावित्री) – 1
Cashew nuts (काजू) – 5-6
Melon seeds (मगज़) – 2-3 tbsp.
Turmeric powder (हल्दी) – 1 tsp.
Garam masala powder – 1 tsp.
Coriander powder (धनिया) – 1 tsp.
Red chilli Powder (लाल मिर्च) – 1/2 tsp.
Dry crushed fenugreek leaf (कसूरी मेथी) – 1/2 tsp.
Oil (तेल) – 2 tsp.
Water (पानी) as much needed.
Salt (नमक) as per taste.
- Take black cardamom (बड़ी इलायची) , green cardamom (छोटी इलायची) , cinnamon (दालचीनी), cloves (लौंग) , strand of mace (जावित्री) , cashew nuts (काजू), melon seeds (मगज़) and make fine powder with blender or grinder. If require add little water but not too much.
- Take onion (प्याज), tomatoes (टमाटर), garlic (लहसुन), ginger (अदरक), green chilli (हरी मिर्च); make fine paste of all with blender.
- Add dry spices powder in this paste and blend again to mix well. Keep aside.
- Wash, slice the base and cut them into your desired size but not too big or too small. Keep aside.
- In a heavy base pan heat oil. Add bay leaf (तेज पत्ता); sauté for 1/2 minute.
- Immediately add masala paste which you make above; sauté for 10-15 minutes keep stirring, otherwise masala will stuck on base.
- Now simmer the gas and add Turmeric powder (हल्दी), Garam masala powder, Coriander powder (धनिया), Red chilli Powder (लाल मिर्च). Mix well and sauté for 20-25 minutes on simmer until oil leaves from side of masala. Keep strring in-between.
- Add the baby corns and water; bring it to boil. After that cook covered simmer for 10-15 minutes until baby corns not cooked completely. Now remove the cover and cook for another 1-2 minutes, so the curry with thicken enough for good texture and taste.
- At this time add crushed fenugreek (मेथी) and salt to taste. Mix well and sauté for a minute.
- Your baby corn masala curry is ready now. Garnish with fresh cream and chopped fresh coriander (धनिया). Serve hot with rice, roti, paratha or naan – as you like.
- If require you can slightly roast black cardamom (बड़ी इलायची) , green cardamom (छोटी इलायची) , cinnamon (दालचीनी), cloves (लौंग) , strand of mace (जावित्री) , cashew nuts (काजू), melon seeds (मगज़). It will help you make fine powder.
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