Baby Corn Masala | Baby Corn Gravy

Baby Corn Masala is a rich creamy gravy with a simple onion tomato base. Baby Corn Masala serves as a great sidedish for roti, chapati, pulao etc.

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Baby Corn Masala Recipe with step by step pictures. This is a very simple gravy just like PB masala a creamy smooth curry made with baby corn.

About Baby Corn Masala

Baby Corn Masala is a rich gravy to pair up with roti, chapathi, pulao. It can be called as baby corn butter masala. Baby Corn is a crunchy and versatile vegetable that gets easily blended with any masala / gravy. I know this baby corn gravy would win hands down while the gravy was boiling itself as the lil one came running to me asking “amma enathu cooking supera vasanai varuthu”. And she loved the gravy that she was licking the plate and now I have started making this often.

Baby Corn Masala Ingredients

• Baby corn : Choose tender juicy baby corn.
• Onion tomato base : Onion and tomatoes are sauted and grind to form a smooth velvety base for this gravy.
• Dairy : Milk and fresh cream are added to make the gravy rich and creamy. Butter is added for more flavour.
• Spices : Basic spice powders like red chilli powder, coriander powder and garam masala powder is added.
• Garnish : Kasoori methi and coriander leaves are added at the final stage to add extra flavor to the gravy.

More baby corn recipes

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📖 Recipe Card

How to make Baby Corn Masala

1. Trim both the edges of baby corn then pressure cook baby corn with immersing level water for 1 whistle in medium flame.Cut them into 2 inch pieces then cut it vertically like I have done.(Else you can even cut them into small circles).Pin
2. Heat oil – add the ingredients listed under ‘to grind’ saute till tomatoes turn mushy and raw smell leaves.Cool down and transfer to mixer.Pin
3. Grind it to a smooth paste,Set aside.Heat oil, butter – add jeera let it splutter, then add ginger garlic paste and onions fry till slightly browned. Then add onion tomato paste along with red chilli powder,coriander and garam masala powders. Mix well. Add required salt.Pin
4. Saute for 2mins then add fresh cream and mix well.Then add milk little by little till it forms a gravy consistency.
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5. Let it boil in low flame for a minute, keep stirring to avoid milk from curdling.Then add cooked baby corn along with cooked water and let it simmer for 3mins.Finally add crush kasoori methi and finely chopped coriander leaves and switch off.
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Serve hot with phulka or naan or any mild pulao!

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Expert Tips

• To avoid milk from curdling – You can first heat and boil milk then add it – Dont add refrigerated milk directly.Simmer the heat once milk is added and keep stirring continuously.Also add the milk little by little stirring continuously.
• Add little water just till immersing level to pressure cook baby corn, reserve the water and add it to the gravy.
• I didn’t add any food color, added kashmiri red chilli powder.
• The gravy cooked in milk gives it a slight sweet taste so adjust red chilli powder accordingly.
• Parboil baby corn and then add it to the gravy and let it cook in the gravy itself so that it absorbs the gravy well.
• You can also add fried capsicum at the final stage.

Serving & Storage

• Baby corn masala goes well with chapati, parotta, phulka, roti, pulao etc.
• This gravy keeps well for a day in room temperature. You can store it in fridge and extend shelf life for upto 2 more days.

Variations

• You can skip fresh cream and replace it with just milk for a low fat version
• You can use this recipe for mushroom, gobi etc.
• For vegan version use coconut milk replacing regular milk.
• You can add any other vegetable like peas, carrot etc along with baby cornf or this gravy.

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