This is my mums imagination it came about as something different for me and my brother! Constantly inventing and innovating new recipes to keep 2 voracious eaters happy! Shallow frying gives it a crunch, something different from other curries. Baby corn wasn’t really easily available, whenever we got it at home, my mom used to make this for me. There was a time when I was a teenager, I used it have thus with 6 phulkas. Whenever this was made by my mum, when a friend came they all loved it so much.
This recipe is from the early 2000s, we had started to go out for dinner and other places and we always ordered baby corn or baby potatoes or paneer, this was something different and exotic. Till date whenever I see it in a shop I always go running towards it (in my mind and saying Amma Amma Amma!)
In fact, there was a shop next door, where the sales staff, used to come running and calling out my mum to buy baby corn whenever it comes or it is in stock! This recipe is for all those friends who have had it at home or in college or school!
I usually dislike frying things, this the one thing I usually stir fry, there’s a crunchy element that is not there with other recipes. The base of the gravy is the standard one I always use, you can substitute the ginger paste with ginger and garlic paste if you prefer it!
Let me know in the comments below if you make it? PS if you like it spicy you can any other red chilli powder!
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Baby corn masala
This is my mums imagination it came about as something different for me and my brother! Constantly inventing and innovating new recipes to keep 2 voracious eaters happy! Shallow frying gives it a crunch, something different from other curries. Baby corn wasn’t really easily available, whenever we got it at home, my mom used to make this for me. There was a time when I was a teenager, I used it have thus with 6 phulkas. Whenever this was made by my mum, when a friend came they all loved it so much.
Ingredients
- 500 grams baby corn cut round
- 4 ripe red tomatoes
- 3 medium sized onions
- 1 teaspoon of ginger paste to ginger garlic paste
- 4 tablespoons oil for stir frying
- Salt per taste
- 1/4 teaspoon turmeric
- 1 teaspoon sugar
- 4 tablespoons oil for cooking the gravy
- Salt Per Taste
- 1 teaspoon chilli powder
- 1 tablespoons Garam Masala
- 1/2 teaspoon Aamchur or Raw Mango Powder
- 2 tablespoons Kasuri Methi or Fenugreek Leaves
- Half a cup of cut coriander or cilantro for garnishing and cooking
Instructions
Steps to make Baby corn Masala
- Cut 500 grams of baby corn and keep aside
- You need to cut 4 ripe red tomatoes, remove the tips and cut them into chunks
- Next you need to roughly chop 3 medium sized onions
- In a mixer jar add handfuls of the tomato and onion at a time, do not over load it.
- Since I usually don’t cook with garlic, I have used a teaspoon of ginger paste
- Add a splash of water
- Mix using a mixer till no chunks remain
- I have added this 4 times in the mixer to get this quantity, add a splash of water after adding the ingredients
- Transfer to the kadai or pot that you are going to cook the curry in
- In a kadai or pot add 4 tablespoons of oil, after it is hot add the cut baby corn
- Add salt to let the water come out and stir
- Add 1/4 teaspoon turmeric to give it a better yellow colour and stir again
- Next add 1 teaspoon of sugar to keep the colour and balance the taste and mix again
- Stir fry it till it starts to turn brown, do not let it burn, remove and keep aside
- Turn the flame or heat on and add the kadai or pot with the tomato, ginger, onion puree
- Add 4 tablespoons of oil to this and mix, cover it with the lid
- Next add salt per taste, mix and keep the flame in high and cover it with the lid
- This helps in cooking it faster, let it cook for around 2 minutes
- Add half a teaspoon of Kashmiri red chilli powder and mix, cover and let it simmer for a while
- Add 1 tablespoon of garam masala and mix again
- Add 1/2 a teaspoon of Aamchur or Raw Mango Powder and mix
- Next add 2 tablespoons of Kasuri Methi or Dried Fenugreek Leaves and mix again
- Add the stir fried baby corn and mix
- Cover with lid and let it simmer
- Add a handful of freshly cut coriander or cilantro and stir
- Cover it with the lid and let it simmer for 5 minutes
- Taste a little bit and see if the salt is enough , I added a little more
- Add the remainder fresh coriander or cilantro and turn the heat off
- The Baby Corn Masala is ready
- I had it with Roti, it goes really well with Rice and Pulao too
