Baby corn masala

Delicious & easy curry

Baby corn masala

Servings: 4


Delicious & easy curry


For masala paste


  1. Wash baby corns. Cut carrots into fingers. Pressure cook baby corn and carrots if adding with enough water upto 1-2 whistles or until cooked. Do not drain the stock/ water.

  2. May shallow fry paneer cubes in 2 to 3 tsps oil if desired.

  3. Peel shallots and keep whole OR peel and cube one onion.

  4. Grind together ingredients for paste with little water to a thick and smooth paste.

  5. Chop tomatoes, may deseed if desired. Then grind to a puree.

  6. Heat oil and add jeers, let sizzle. Add the shallots/ cubed onion and fry till nice & golden.

  7. Add the masala paste and stir constantly on low flame (as it may splutter a bit)till pleasant aroma emits, about 3 to 5 mins.

  8. Add the tomato paste and stir for few mins, about 2 to 4 mins. Cover with lid partially if splutters, stirring frequently in between.

  9. Add the cooked baby corn, carrots or paneer cubes, some water or the stock. Cook till gravy becomes thick.

  10. Taste and adjust salt, sugar, chilli powder. Add kasuri methi if adding. May sprinkle kitchen king masala or garam masala in the end. Simmer for 1 to 2 mins.

  11. Serve hot with chapathis, puris, paranthas, pudina paratha, tandoori rotis.


For dinner parties you could reheat the curry and give a tadka of butter and kashmiri chilli powder just for the color. Garnish with coriander leaves.
To reduce heat from chillies, deseed green chillies before grinding them. That way you have the flavour of chillies with much less heat.
You can make this curry with only paneer too or a combination of paneer and carrots even.

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Prathima Thotanthillaya

Baby corn in a creamy white gravy.