Baby Corn Masala

Tender baby corn in a thick, spiced tomato-onion gravy – this is a restaurant-style dish that you can make at home in 30 minutes. Works beautifully as a side dish with roti, naan, or as a starter when the baby corn is kept crunchier.

Ingredients

• 200g baby corn, cut into 2-3 pieces each
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, pureed
• 1 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tbsp fresh cream
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Coriander leaves to garnish

Step-by-Step Instructions

1. Blanch baby corn in boiling salted water for 3 minutes. Drain and set aside.
2. Heat oil in a pan. Add cumin seeds.
3. Add onions and fry until golden brown.
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add tomato puree and cook until oil separates, about 8 minutes.
6. Add turmeric, red chilli, coriander, and cumin powders. Cook the masala for 2 minutes.
7. Add blanched baby corn and stir to coat.
8. Add 1/4 cup water and cook covered for 8 minutes.
9. Uncover, add garam masala, cream, salt, and crushed kasuri methi.
10. Simmer for 3 minutes. Garnish with coriander and serve hot.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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