Baby Corn Masala Recipe | Creamy Restaurant Style Baby Corn Gravy | Cookd

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Baby Corn Masala is a rich and creamy Vegetarian Gravy recipe. #BabyCornMasala or #BabyCornGravy is a classic golden yellow Vegetarian curry that goes well with rice, biryani, pulao, phulka, parathas and naan. #BabyCornsRecipes are rich in fibre and low in calories.

Baby Corn Masala Recipe:

Baby Corn (diagonally chopped) - 100 grams

To Grind:

Oil - 1 tbsp
Cumin Seeds - 1 tsp
Curry Leaves - 10 nos
Ginger - 1 inch
Garlic - 5 cloves
Onion (chopped) - 2 nos
Tomato (chopped) - 2 nos
Cashew - 12 nos
Red Chilli Powder - ¾ tsp
Garam Masala Powder - ½ tsp
Water - ½ Cup

Masala:

Oil - 1 tbsp
Cloves - 2 nos
Cinnamon - 1 no
Cumin Seeds - ½ tsp
Water - 2 Cups + 2 Cups
Salt - 1 ½ tsp
Kasuri Methi - ½ tsp
Coriander Leaves - 1 tbsp

Cooking Instructions:

1. Cook the baby corn with 2 cups of water in a saucepan for 6 mins and strain the water using a strainer. Keep aside.

2. Heat oil in a pan, add cumin seeds, curry leaves, ginger, garlic, onion and saute until it turns golden brown.

3. Add tomatoes and cook till it gets soft.

4. Add Cashew nuts, red chilli powder, garam masala powder and cook till the raw smell goes.

5. Cool the mixture. Blend it along with ½ cup of water to a paste using a mixer grinder.

6. Heat oil in a pan, add cloves, cinnamon, cumin seeds, baby corn and saute for 2 minutes.

7. Add 1 ½ tsp of salt, the ground paste, 2 cups of water and cover cook it for 7 minutes.

8. Add Kasuri methi and stir well on medium flame until it reaches gravy consistency.

9. Garnish with coriander leaves and serve it hot with rice/paratha/pulao.

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