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.
Servings2
Ingredients
- 12 nos baby corn
- 1 and 1/2 tablespoon fresh cream
- 1/2 cup milk
- 1 medium sized baby corn
- 1 teaspoon cumin seeds
- 1 medium sized onion
- 2 teaspoon ginger garlic paste
- 1 teaspoon kashmiri red chilli powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoon coriander leaves
- 1 teaspoon kasoori methi
- 2 teaspoon oil
- 1 teaspoon butter
- salt as needed
To saute and grind
- 1 medium sized big onion to saute and grind
- 2 medium sized tomatoes
- 4 small cloves
- 1 teaspoon oil
Instructions
- 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).
- Heat oil - add the ingredients listed under 'to grind' saute till tomatoes turn mushy and raw smell leaves. Cool down and transfer to mixer. 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.
- Saute for 2mins then add fresh cream and mix well. Then add milk little by little till it forms a gravy consistency.
- 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.
- Serve Baby Corn Masala hot with phulka or naan or any mild pulao!
Notes
- 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.
Nutrition Facts
Baby Corn Masala | Baby Corn Gravy
Amount Per Serving (125 g)
Calories 222
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 25mg8%
Sodium 2010mg87%
Potassium 555mg16%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 10g11%
Protein 5g10%
Vitamin A 1721IU34%
Vitamin C 22mg27%
Calcium 138mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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