Baby Corn Masala Recipe – Authentic Indian Gravy with Cashews

Last Updated on 6 months ago by Neha Deshmukh

Baby Corn Masala Recipe – Authentic Indian Gravy with Cashews

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, slightly different veggie dish to spice up your weeknight dinners. And let me tell you, this Baby Corn Masala is it. It’s a creamy, flavourful, and surprisingly easy Indian gravy that’s become a real favourite in my kitchen. I first made this for a small get-together with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This Baby Corn Masala isn’t just tasty; it’s a little bit special. The cashew paste adds a wonderful richness you won’t find in every recipe, and the blend of spices is just heavenly. It’s a fantastic way to enjoy baby corn – a vegetable that sometimes gets overlooked – and it’s perfect with both rice and naan. Plus, it’s a great way to introduce someone to the wonderful world of Indian cuisine!

Ingredients

Here’s what you’ll need to make this amazing Baby Corn Masala:

• 12 Baby corn
• 1 Onion
• 2 Tomatoes
• ½ inch Ginger piece
• 2 cloves Garlic
• 2 Green chillies (adjust to your spice preference!)
• 1 tablespoon Cashew paste
• 1 teaspoon Garam masala powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• ½ teaspoon Turmeric powder
• 2 tablespoons Oil + ghee (a mix is lovely, but you can use just one)
• 1 tablespoon Kasoori methi (dried fenugreek leaves)
• Coriander leaves for garnishing
• 1 Bay leaf
• 1 Cardamom
• 1 inch Cinnamon
• 2 Cloves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Cashew Paste: Don’t skip this! It really elevates the gravy and gives it that luxurious texture. You can make your own by soaking about ¼ cup of cashews in warm water for 30 minutes, then blending them into a smooth paste.
• Garam Masala: Every family has their favourite blend. Feel free to use yours! The quality of your garam masala will really impact the flavour.
• Spice Levels: Indian cooking is all about adjusting to your taste. I’ve suggested amounts for a medium spice level, but feel free to add more or less red chilli powder to suit your preference. Some regions in India prefer a hotter masala, while others are milder.
• Baby Corn: You can find this in most supermarkets these days. It adds a lovely crunch and mild sweetness to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the baby corn into your desired shapes – I like to halve them lengthwise, then cut into bite-sized pieces. Pressure cook them for about 3 whistles, then set them aside. This ensures they’re tender but still have a little bite.
2. Now, let’s make the base of our gravy. Roughly chop the onion, tomatoes, ginger, and garlic. Blend them together with a splash of water to form a smooth paste.
3. Heat the oil and ghee in a kadai (a deep frying pan) or a heavy-bottomed pot. Add the bay leaf, cardamom, cinnamon, and cloves. Let them sizzle for a few seconds until fragrant – this is called tempering and it’s key to building flavour.
4. Add the tomato-onion paste to the kadai and cook over medium heat until it starts to brown and the raw smell disappears. This usually takes about 5-7 minutes.
5. Time for the spices! Add the turmeric powder, garam masala powder, red chilli powder, coriander powder, kasoori methi, and salt. Sauté for another 2-3 minutes, stirring constantly, until the oil starts to separate from the masala. This is a sign that the spices are well cooked.
6. Stir in the cashew paste and cook for about 2 minutes, allowing it to blend with the masala.
7. Add the cooked baby corn to the kadai and mix well, ensuring it’s coated in all that lovely masala.
8. Now, gradually pour in about 1-1.5 cups of water or milk (milk will make it even richer!) while stirring continuously. Bring the gravy to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, or until the gravy has thickened to your liking.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the kadai when sautéing the masala. Cook in batches if necessary to ensure even browning.
• If the gravy becomes too thick, add a little more water or milk.
• For a richer flavour, use full-fat milk.
• Taste and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Use plant-based ghee or oil and either omit the cashew paste or substitute it with a paste made from sunflower seeds.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chilli powder to your liking. A pinch for mild, 1 teaspoon for medium, and more for hot.
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. It pairs beautifully with naan, roti, or jeera rice. My aunt always makes this for family gatherings!

Serving Suggestions

Serve this Baby Corn Masala hot with:

• Steamed basmati rice
• Naan bread
• Roti
• 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

1. What type of rice pairs best with Baby Corn Masala?

Jeera rice (cumin rice) is a classic pairing, but plain basmati rice works wonderfully too!

2. Can I use frozen baby corn in this recipe?

Yes, you can! Just thaw it completely and pat it dry before adding it to the gravy.

3. How can I adjust the thickness of the gravy?

Add more water or milk for a thinner gravy, or cook for a longer time to thicken it.

4. What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It adds a unique flavour to Indian dishes. If you can’t find it, you can omit it, but it does add a lovely aroma.

5. Can this recipe be made in an Instant Pot?

Absolutely! Sauté the spices in the Instant Pot using the sauté function, then add the baby corn and water/milk. Pressure cook on high for 2-3 minutes, followed by a natural pressure release.