Baby Corn Kurma Recipe

Baby Corn Kurma is a tasty and flavorful gravy made by cooking baby corn in a tomato based puree, spices and coconut milk. Baby Corn Kurma goes well with roti, chapatti and rice as well. Baby Corn Kurma is an alternate to the regular gravies that you make. Learn to make Baby Corn Kurma with step by step pictures.

Mittu loves baby corn so I try new recipes with it so that she doesn't get bored of the veggie, She likes baby corn gravy and baby corn fry the best. This kurma is mild with the flavor of coconut milk that no one can say no to this kurma. Even amma who is not fond of baby corn loved the kurma and she couldn't resist that she even tasted the kurma when it was still boiling. Do try this easy and quick baby corn kurma and enjoy!

Jump to:

• About Baby Corn Kurma
• Baby Corn Kurma Ingredients
• How to make Baby Corn Kurma Step by Step
• Expert Tips
• Serving and Suggestion
• FAQS
• 📖 Recipe Card

About Baby Corn Kurma

Baby Corn Kurma is made by cooking baby corn in a onion tomato based gravy along with herbs and spices with a final addition of coconut milk which makes the gravy rich and creamy. This is a mildly spiced gravy which is so aromatic and flavorful.

Baby Corn Kurma is a great side dish for chapathi or any mild pulaos. I wanted to try Baby Corn Kurma with coconut milk replacing coconut while grinding and it turned out to be great so wanted to have a record of the recipe with measurements so here I am with this post.

You can even replace baby corn with potato, paneer, mixed vegetables, cauliflower etc. The consistency is flowing, creamy and not thin so pairs up well with any flatbread or even pulao. It is easy and perfect to make for weekend dinner.

Baby Corn Kurma Ingredients

• Baby Corn - Choose tender fresh baby corn which cooks faster and tastes great in gravies.
• Cooking oil - Used for tempering the spices. You can either use regular cooking oil or groundnut oil.
• Cinnamon, cloves, cardamom - These whole spices create a strong, flavorful base when tempered in oil.
• Ginger garlic paste - Adds great flavor and enhances the taste of this dish.
• Onion - Adds a subtle sweetness and forms the base for the gravy.
• Tomato - Gives mild tanginess and when sauteed with onion and grind to a paste gives a creaminess and volume to the dish.
• Green chili - Adds spice and flavor to the gravy.
• Garam masala powder - Adds a aromatic flavor to the gravy. Add it less as we are already adding whole spices while tempering.
• Coconut milk - Adds creaminess and richness to the gravy. You can use homemade coconut milk or store bought ones.
• Coriander leaves - Use fresh coriander leaves. It is used for garnish to add a fresh, flavor.

Similar Recipes

• Paneer Korma
• Kadai Paneer Gravy
• Chilli Paneer
• Paneer Tikka Masala
• Paneer Butter Masala

How to make Baby Corn Kurma Step by Step

1.Trim the edges of baby corn and chop it lengthwise then slit in into small pieces like shown below, Set aside. In a pan heat oil , add onion tomato and green chilies sauté till onions turn golden brown and tomatoes shrink. Cool down and transfer to mixer.

2.Grind it to a fine paste, Set aside. Heat oil + butter add the items listed under 'to temper' then add ginger garlic paste and sauté for a minute.

3.Then add onion tomato paste and sauté for 2 minutes. Then add required salt, garam masala powder, give a quick mix. Now add baby corn.

4.Add water and pressure cook for 2 whistles in low medium flame. Once pressure releases, open and let the gravy boil for a good 5 minutes in low flame, check and adjust salt at this stage. Once oil separates, add coconut milk, bring it to a boil then garnish with coriander leaves, kasoori methi and switch off.

Serve with hot phulkas!

Expert Tips

• Baby Corn - The cooking time may vary depending on the tenderness of baby corn. Choose tender baby corn.
• Tempering - In addition to the regular whole spices you can add stone and bay leaf for more aroma and flavor.
• Masala paste - Onion, tomato is sautéed along with green chilies to form the base of this dish. You can add ¼ cup grated coconut and grind it along with other ingredients and grind it, in that case skip coconut milk.
• Coconut Milk - Do not let the korma boil for more time after coconut milk is added else it will curdle. You can replace coconut milk with milk too.
• Spice powder - I have added garam masala powder. You can even add kashmiri chili for more spice and color.
• Garnish - Adding coriander leaves and kasoori methi gives a great flavor to the kurma.

Serving and Suggestion

Baby Corn Kurma pairs best with roti, naan, chapati, parotta or even mild pulao like green peas pulao, jeera rice etc.

Store leftovers in an container in the fridge for up to 2 days. Reheat it in low heat before serving.

FAQS

1.What can I replace with coconut milk?

You can replace coconut milk with milk. You can even add fresh cream for more richness.

2.What other vegetables can I replace with baby corn?

You can replace baby corn with carrots, potatoes, cauliflower, paneer, mushroom etc. You can even add a mix of vegetables to make mix veg kurma using this recipe.

3.What is the exact cooking time for baby corn?

There is no exact time, the cooking time and number of whistles for cooking baby corn depends on freshness and tenderness of baby corn.

If you have any more questions about this baby corn kurma  do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this baby corn kurma? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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