Baby Corn Masala is a restaurant style creamy and lightly spiced curry. A very easy curry which you can make in about 20 minutes.

My sister in law, Dainey lives in Vizag; Andhra Pradesh and when my mother in law visited them sometime back, she tasted this curry at a friends place and at my request got me a vague idea of the curry. After making it three or four times, I perfected the recipe and thought I must share with you as I fell in love with this rich and creamy curry.

This curry is so easy to make that you will never order a baby corn masala from a restaurant. Here, baby corn is the star, to get that authentic taste it was advised not to add matar or paneer to the curry, though I am thinking of adding paneer when I make next time.

This is a subtle curry and not much masala is added and not at all spicy and so very easy to make....bachelors are you listening??

Onion and tomatoes are sauted and chilly and turmeric powder is added and lastly baby corn is simmered in cream and milk......resulting in a very rich and creamy gravy.

Hope this picture does justice to this luscious gravy.

So, lets bring home restaurant style baby corn masala.


Recipe: nisahomey.com
Serves: 4
Method:
I used 1/2 kg baby corn which when peeled and cleaned weighed 250 gms, two onions, and two tomatoes.

Heat a pan or kadai with 2 tbsp oil (you can add 1 more tbsp; if you prefer) I try to keep the oil as minimum as possible.

Dunk in the chopped onions and put the flame on high for a minute so that the onions get nicely coated with oil.

Add in salt and stir well, simmer the fire and occasionally give the onions a stir, let it simmer for 3 minutes.

Add in 1 tsp ginger-garlic paste and you can see that the onions have started to brown. Once ginger garlic paste is added keep stirring on and off as it might stick to the pan.

Once the onions browned lightly, add in the chopped tomatoes, remember the fire is on low.

Stir well for a minute. Add in the turmeric powder.

And the Kashmiri Red Chilli powder (if using ordinary chilli powder, reduce by half). Psst! can you see the oil coming out.

Mix well, and allow it to simmer for a minute....or until the oil starts to come out and tomatoes are cooked and incorporated. (If you do not worry about adding oil as much as I do, you can add a total of 3 tbsp oil, since I started with 2 tbsp, I kept the fire on low and kept stirring on and off)

Add in the milk and the cream (I mixed them together).

Mix well and add in the baby corns, I used very tender ones and sliced like this; though you can slice it thinly as it will help in cooking faster. You can also add the baby corns once it is steamed or cooked, but I prefer this way as these baby corns were very tender.
Cover and cook the baby corns until done.

Once done sprinkle coriander leaves. You can see that the gravy is creamy and thick. If you want to thin a bit you can add in a dash of milk or cream.
I served with bhatura, though roti or tandoori roti is also perfect to go with this curry and my kids totally enjoyed it.

Baby Corn Masala Curry, Restaurant Style

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Baby Corn: 1/2 kg
• Onion: 2, chopped
• Tomatoes: 2, chopped
• Ginger-garlic paste: 1 tsp
• Turmeric: 1/2 tsp
• Kashmiri Chilly Powder: 1 tsp
• Amul Cream (25% fat): 1/2 packet (100 ml
• Whole Milk: 1/2 to 3/4 cup
• Oil: 2-3 tbsp
• Salt: 1/2 tsp or accordingly
• Coriander leaves: To garnish

  METHOD:

1. iI used 1/2 kg baby corn which when peeled and cleaned weighed 250 gms, two onions, and two tomatoes
2. Heat a pan or kadai with 2 tbsp oil (you can add 1 more tbsp; if you prefer) I try to keep the oil as minimum as possible.
3. Dunk in the chopped onions and put the flame on high for a minute so that the onions get nicely coated with oil.
4. Add in salt and stir well, simmer the fire and occasionally give the onions a stir, let it simmer for 3 minutes.
5. Add in 1 tsp ginger-garlic paste and you can see that the onions have started to brown. Once ginger garlic paste is added keep stirring on and off as it might stick to the pan
6. Once the onions browned lightly, add in the chopped tomatoes, remember the fire is on low.
7. Stir well for a minute. Add in the turmeric powder.
8. And the Kashmiri Red Chilli powder (if using ordinary chilli powder, reduce by half). Psst! can you see the oil coming out.
9. Mix well, and allow it to simmer for a minute....or until the oil starts to come out and tomatoes are cooked and incorporated.
10. Add in the milk and the cream (I mixed them together).
11. Mix well and add in the baby corns.
12. Once done sprinkle coriander leaves. Serve With Bhatura or soft roti.

NOTES

• The first time, I made this curry I wondered whether cooking the baby corns in the cream and milk will make it curdle. It did not curdle to my surprise, but it became thick after 4 to 5 minutes of simmer. I did add in a bit of milk to thin out. Once it cools down also it can become a bit thick.....use cream or milk to thin
• Since I used less oil, I made the whole curry in low-medium heat.
• A word about baby corn; you can either steam or cook it before adding to the gravy. Since I used very tender one; I was sure it will cook fast though simmering it in the gravy until it is cooked did make the gravy thicker and I had to thin out with milk and a dash of cream. And I would definitely steam it before adding if the corns were not so tender and fresh.

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