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Restaurant Style Baby Corn Masala (Creamy & Spicy) (1)
Lavanya

Restaurant Style Baby Corn Masala (Creamy & Spicy)

A rich and flavorful Indian gravy made with tender baby corn, tomatoes, and aromatic spices. Perfect side dish for Roti, Chapati, or Pulao.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 3 people
Course: Main Course, Side Dish
Cuisine: North Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 200 g Baby Corn cut into rounds or lengthwise
  • 2 large Onions finely chopped
  • 2 Tomatoes pureed
  • 1 tsp Ginger-Garlic paste
  • 10 Cashews soaked in warm water and ground to a paste
  • 1 tsp Red Chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi dried fenugreek leaves
  • 2 tbsp Butter or Oil
  • Fresh Coriander for garnish

Method
 

Step 1: Boil the baby corn in salted water for 5 minutes until slightly tender. Drain and keep aside.
    Step 2: Heat butter/oil in a pan. Add cumin seeds and let them splutter.
      Step 3: Add onions and sauté until golden brown. Then add ginger-garlic paste and sauté for a minute.
        Step 4: Pour in the tomato puree and cook until the oil starts separating from the sides.
          Step 5: Add chilli powder, turmeric, garam masala, and salt. Mix well.
            Step 6: Add the cashew paste and a little water to get the desired gravy consistency.
              Step 7: Add the boiled baby corn and simmer for 5-7 minutes on low flame.
                Step 8: Finally, crush kasuri methi between your palms and sprinkle it over the gravy. Garnish with coriander.

                  Notes

                  My Secret Tips

                  • Extra Crunch: You can lightly fry the baby corn in a little butter before adding it to the gravy for a richer taste.
                  • Vegan Option: Replace butter with oil and cashew paste with coconut milk or almond paste.
                  • Smoky Flavor: To get that real restaurant taste, you can do a small charcoal dhungar (smoke) at the end.