Baby Corn Gravy
A creamy baby corn masala made in the classic north indian style.
Servings Prep Time
4people 10min
Cook Time
50min
Servings Prep Time
4people 10min
Cook Time
50min
Ingredients
grind to paste
Instructions
  1. rinse the baby corn first.
  2. slice the base thinly.
  3. then chop the baby corn either diagonally, vertically or into 1 inch slices.
  4. take all the ingredients mentioned under the list “grind to paste” in a blender or grinder.
  5. add little water and make a smooth paste.
  6. don’t add too much water as then the masala splutters while frying.
  7. heat oil in a pan or kadai.
  8. add bay leaf and fry till fragrant for 7-8 seconds.
  9. add the masala paste.
  10. saute and keep on stirring the masala paste.
  11. after 10-12 minutes add all the spice powders – turmeric powder, red chili powder, garam masala powder and coriander powder.
  12. stir well.
  13. continue to saute, stirring quite often till the oil separates from the masala.
  14. the masala has to really sauted very well.
  15. this takes approx 20-25 minutes on a low to medium flame.
  16. next add water and baby corns.
  17. bring to a boil and then simmer for 12-15 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.
  18. lastly add crushed kasuri methi and salt.
  19. stir and check the taste.
  20. add more salt, red chilli powder or garam masala powder if required.
  21. serve the baby corn masala curry hot with some naan, rotis or jeera rice.