Baby Corn Masala Recipe- Authentic Indian Gravy with Kasuri Methi

Last Updated on 6 months ago by Neha Deshmukh

Baby Corn Masala Recipe: Authentic Indian Gravy with Kasuri Methi

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying vegetarian curry. And let me tell you, this Baby Corn Masala is it. I first made this a few years ago, trying to recreate a dish I’d had at a small restaurant in Delhi, and it’s been a family favorite ever since. The gravy is rich, flavorful, and that hint of kasuri methi just takes it to another level. It’s a little bit of effort, but trust me, it’s so worth it!

Why You’ll Love This Recipe

This Baby Corn Masala isn’t just another veggie curry. It’s a beautiful blend of aromatic spices, a creamy tomato-based gravy, and perfectly cooked baby corn. It’s comforting, flavorful, and surprisingly easy to customize to your spice preference. Plus, it’s a fantastic way to enjoy baby corn – a vegetable that sometimes gets overlooked!

Ingredients

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

• 200-250 grams baby corn
• 1 onion
• 3 tomatoes
• 3-4 garlic cloves
• 1 inch ginger
• 1 green chili
• 1 black cardamom
• 1 inch cinnamon
• 2 green cardamoms
• 2 cloves
• 1 mace strand
• 0.25 cup cashews
• 2 tablespoons magaz (melon seeds)
• 3 tablespoons oil
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala
• 0.5-0.75 teaspoon kasuri methi (dry fenugreek leaves)
• 1.5-2 cups water
• As required salt
• Few chopped coriander leaves
• 1 tej patta (Indian bay leaf)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Baby Corn: Selecting the best quality is key. Look for baby corn that’s firm, bright white, and doesn’t have any blemishes. Fresh is always best, but frozen works in a pinch (more on that in the FAQs!).

Spices: The importance of fresh spice powders can’t be overstated. Seriously! Old spices lose their potency. If your spice rack is looking a little dusty, it’s time for an update. It makes a world of difference.

Kasuri Methi: Understanding its unique flavor profile is important. It has a slightly bitter, earthy flavor that adds so much depth. Don’t skip it! Rub it between your palms before adding it to release its aroma.

Magaz (Melon Seeds): A regional touch and its benefits are often underestimated. These little seeds add a lovely nutty flavor and a subtle thickening quality to the gravy. My grandmother always used them, and I’ve continued the tradition.

Tej Patta (Indian Bay Leaf): Its aromatic contribution is subtle but essential. Don’t confuse it with regular bay leaves – they have different flavors!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the baby corn and slice off the base thinly. Then, chop it into 1-inch pieces. Set aside.
2. Now, let’s make the masala paste. In a blender, combine the onion, tomatoes, garlic, ginger, green chili, cashews, magaz, and all the spice powders (coriander, red chili, turmeric, garam masala). Add just a splash of water – we want a smooth paste, but not watery.
3. Heat the oil in a heavy-bottomed pan or kadhai. Add the tej patta and fry for 7-8 seconds, until it becomes fragrant. This step infuses the oil with a beautiful aroma.
4. Add the masala paste to the pan and sauté for 10-12 minutes, stirring frequently. This is where patience comes in! We want to cook out the raw smell of the spices.
5. Continue sautéing for another 20-25 minutes, until the oil starts to separate from the masala. This is a sign that the masala is beautifully cooked.
6. Add the water and the chopped baby corn. Bring to a simmer, then cover and cook for 10-12 minutes, or until the gravy thickens and the baby corn is tender-crisp.
7. Stir in the kasuri methi and salt. Taste and adjust the seasoning as needed.
8. Garnish with fresh coriander leaves and serve hot with your favorite flatbreads or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the masala. Work in batches if necessary.
• For a richer flavor, you can add a tablespoon of cream or yogurt at the end.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Spice Level: Adjusting the heat is easy. Add more or less green chili, or use a hotter chili powder. My husband loves it extra spicy, so I often add a pinch of cayenne pepper for him.

Vegan Adaptation: Simply omit the cashews, or substitute them with sunflower seeds.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to ensure they haven’t been processed in a facility that also handles gluten.

Festival Adaptations: For Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This Baby Corn Masala is amazing with…

Best Flatbread Pairings: Naan, roti, paratha, or even a simple chapati.

Rice Varieties to Complement the Masala: Basmati rice, jeera rice, or even a simple steamed rice.

Side Dish Ideas: A cooling raita, a simple salad, or some papadums.

Storage Instructions

Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later: This dish freezes beautifully! Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen baby corn in this recipe? Yes, you can! Just add it a little later in the cooking process, as it won’t need as long to cook.

What is the substitute for Magaz (melon seeds)? If you can’t find magaz, you can substitute it with poppy seeds (khus khus) or even a tablespoon of almond flour.

How can I make the gravy thicker/thinner? For a thicker gravy, simmer uncovered for a few more minutes. For a thinner gravy, add a little more water.

Can I prepare the masala paste in advance? Absolutely! You can make the paste a day or two ahead of time and store it in the refrigerator.

What is the best way to balance the spice levels in this dish? Start with less chili powder and add more to taste. A little bit of sweetness (like a pinch of sugar) can also help balance the heat.

Is it possible to make this recipe without cashews? Yes, you can! The gravy will be slightly less creamy, but still delicious. You can substitute with sunflower seeds or skip them altogether.