Baby Corn Recipe – Authentic Indian Style with Coconut Milk

Last Updated on 2 months by Neha Deshmukh

Baby Corn Recipe – Authentic Indian Style with Coconut Milk

Hey everyone! If you’re looking for a vibrant, flavorful Indian dish that’s surprisingly easy to make, you have to try this baby corn recipe. It’s a personal favorite – I first made this when I was craving something a little different from the usual vegetable curries, and it quickly became a family staple. The creamy coconut milk and aromatic spices just make it sing! It’s perfect with warm phulkas or even fluffy rice.

Why You’ll Love This Recipe

This baby corn recipe isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic way to introduce a slightly different texture and flavor to your Indian meal rotation. Plus, it comes together relatively quickly, making it ideal for weeknight dinners. The combination of spices is warm and inviting, and the coconut milk adds a beautiful richness. Honestly, it’s comfort food at its finest!

Ingredients

Here’s what you’ll need to create this delightful dish:

• 8 baby corn
• 1 big onion
• 1 medium tomato
• 1 green chilli
• 2 teaspoon ginger garlic paste
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon kasoori methi
• 1 cup water
• 1/4 cup thick coconut milk
• Coriander leaves to garnish
• Salt to taste
• 5 cashews
• 1 tablespoon butter
• 2 teaspoon oil
• 1/2 inch cinnamon
• 2 cloves
• 1 cardamom

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. A little goes a long way, so 1/4 teaspoon is perfect.
• Coconut Milk: I highly recommend using thick coconut milk for this recipe. It creates a richer, creamier sauce. If you only have thin coconut milk, you can reduce the amount slightly and simmer for a bit longer to thicken it up.
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the garam masala to your liking. Some people add a pinch of turmeric or red chilli powder for extra color and heat.
• Baby Corn Prep: Trimming the edges of the baby corn helps it cook evenly and absorb the flavors better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the edges of the baby corn and chop them into small, bite-sized pieces.
2. Now, heat the oil in a pan. Sauté the chopped onion, tomato, and green chilli until they turn golden brown. This is where the base of our flavor starts to build!
3. Once cooled, grind the sautéed vegetables into a smooth paste. Set this aside – it’s our flavour bomb!
4. In the same pan, heat the oil and butter. Add the cinnamon, cloves, and cardamom. Let them sizzle for a moment to release their fragrance. Then, add the ginger-garlic paste and sauté for about a minute until it smells amazing.
5. Add the ground paste to the pan and sauté for another 2 minutes. This is where everything starts to come together. Mix in the salt, garam masala, and baby corn.
6. Pour in the water, bring to a boil, and then pressure cook for 2 whistles. Once the pressure releases, simmer for about 5 minutes to let the flavors meld.
7. Finally, stir in the coconut milk and kasoori methi. Garnish with fresh coriander leaves. Serve hot with phulkas or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and tomatoes. Work in batches if necessary to ensure they brown properly.
• If you don’t have a pressure cooker, you can simmer the baby corn in a covered pot for about 20-25 minutes, or until tender.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Paneer Addition: My friend, Priya, loves adding cubes of paneer to this recipe for extra protein and a delightful texture.
• Mushroom Magic: Swap out the baby corn for mushrooms for a completely different, but equally delicious, dish.
• Cashew Creaminess: Add the cashews while grinding the onion-tomato mixture for an even richer sauce.

Vegan Adaptation

Want to make this vegan? It’s super easy! Simply substitute the butter with a vegan butter alternative or an extra tablespoon of oil, and ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala is also gluten-free, as some blends may contain wheat flour.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the green chilli.
• Medium: Use one green chilli and a pinch of red chilli powder.
• Hot: Add two green chillies and 1/2 teaspoon of red chilli powder.

Festival Adaptations (Suggestions for serving during specific festivals)

This dish is wonderful for festivals like Diwali or Navratri, where you often have a variety of vegetable dishes. It pairs beautifully with other festive favorites like dal makhani and jeera rice.

Serving Suggestions

Serve this baby corn curry hot with:

• Phulkas (whole wheat flatbreads)
• Jeera rice (cumin rice)
• Naan bread
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prepare baby corn for this recipe?

Trimming the edges and chopping into bite-sized pieces ensures even cooking and better flavour absorption.

Can I use store-bought ginger-garlic paste?

Absolutely! It’s a great time-saver. Just make sure it’s fresh and of good quality.

What type of coconut milk works best – thick or thin?

Thick coconut milk is ideal for a richer, creamier sauce.

How can I adjust the spice level of this dish?

Adjust the amount of green chilli and red chilli powder to your preference.

Can this dish be made ahead of time?

Yes, you can make the base gravy ahead of time and store it in the refrigerator. Add the baby corn and coconut milk just before serving.