Baby Corn Recipe – Spicy Indian Stir-Fry with Lemon & Masala

Last Updated on 2 months by Neha Deshmukh

Baby Corn Recipe – Spicy Indian Stir-Fry with Lemon & Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s a little different. This spicy baby corn stir-fry is exactly that. It’s become a regular in my kitchen – seriously, I make it at least once a month! The combination of crunchy baby corn, aromatic spices, and a bright squeeze of lemon is just… perfect. Let’s get cooking!

Why You’ll Love This Recipe

This baby corn recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! It’s packed with flavor, offering a delightful balance of spice, tang, and savory notes. Plus, it’s surprisingly versatile. Serve it as a side with rice and dal, or enjoy it as a quick snack with roti. Trust me, you’ll be reaching for seconds!

Ingredients

Here’s what you’ll need to whip up this delicious baby corn stir-fry:

• 8-10 baby corn, nos
• 1 big onion, no
• 1 inch ginger,
• 6 garlic cloves, nos
• 0.75-1 tsp red chili powder or sambar powder
• 0.5 tsp garam masala powder
• As needed salt
• 0.5 tsp lemon juice
• Few curry leaves
• Few coriander leaves
• 1 tbsp olive oil or cooking oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Baby Corn: Selecting Freshness & Varieties

Look for baby corn that’s firm and bright white. Avoid any that look discolored or feel mushy. You can find them easily in most supermarkets these days. There aren’t really different varieties of baby corn, but quality definitely varies!

Onions, Ginger & Garlic: The Aromatic Base

These three are the foundation of so many Indian dishes, and this one is no exception. Finely chopping them ensures they release all their lovely aroma when sautéed. I like to use a food processor for speed, but chopping by hand is perfectly fine too!

Spice Powders: Understanding Red Chili vs. Sambar Powder

This is where you can really customize the flavor. Red chili powder will give you a straightforward heat, while sambar powder adds a more complex, tangy, and slightly earthy flavor. I often use sambar powder for a bit more depth. You can use either, or even a mix!

Mustard & Cumin Seeds: The South Indian Touch

These tiny seeds pack a huge punch of flavor. The spluttering in hot oil is key – it releases their essential oils and creates a wonderful aroma. Don’t skip this step!

Oil Choice: Olive Oil vs. Traditional Cooking Oils

Traditionally, this would be made with a neutral cooking oil like sunflower or vegetable oil. However, I often use olive oil for a slightly healthier twist. It works beautifully and doesn’t significantly alter the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby corn for one whistle. This tenderizes them slightly while keeping them wonderfully crunchy. Drain them well and set aside.
2. Now, heat the oil in a kadai (or a deep frying pan) over medium heat. Add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
3. Add the finely chopped onions, ginger, garlic, and curry leaves. Sauté until the onions turn a beautiful golden brown. This usually takes about 5-7 minutes.
4. Stir in the turmeric powder, salt, red chili/sambar powder, and garam masala. Mix well to coat everything evenly. Cook for another minute, allowing the spices to bloom.
5. Add the pressure-cooked baby corn slices and sauté for 3-4 minutes on medium heat. Make sure everything is well combined and the baby corn is coated in the spice mixture.
6. Finally, sprinkle with lemon juice and garnish with fresh coriander leaves. Serve hot with rice or roti.

Expert Tips

• Don’t overcook the baby corn! You want it to retain a bit of crunch.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different.
• For a richer flavor, you can add a tablespoon of cashew paste along with the spices.

Variations

I love experimenting with this recipe! Here are a few ideas:

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your oil choice if you’re being super strict.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili/sambar powder to ¼ tsp.
• Medium: Use ¾ tsp red chili/sambar powder.
• Hot: Use 1 tsp or more red chili/sambar powder, or add a pinch of cayenne pepper.

Festival Adaptation (Janmashtami/Onam Side Dish)

This makes a fantastic side dish for festive meals like Janmashtami or Onam. It adds a lovely spicy kick to the traditional thali.

Serving Suggestions

This baby corn stir-fry is incredibly versatile. Here are a few ideas:

• Serve it with steamed rice and a simple dal.
• Enjoy it as a side with roti or paratha.
• Pack it in lunchboxes for a flavorful and healthy meal.
• Serve it as part of an Indian appetizer spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

What is the best way to clean baby corn?

Simply rinse the baby corn under cold water and pat dry. You can also trim off the very ends if they look a little tough.

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 pan. It won’t be quite as crunchy, but it will still be delicious.

What is the difference between red chili powder and sambar powder, and can they be substituted?

Red chili powder provides heat, while sambar powder offers a more complex flavor profile with tanginess and earthiness. You can substitute one for the other, but the flavor will be slightly different.

How can I adjust the spice level of this dish?

As mentioned earlier, adjust the amount of red chili/sambar powder to control the spice level.

What side dishes complement this baby corn stir-fry?

Dal, rice, roti, paratha, and raita all pair beautifully with this dish.

Can this be made ahead of time?

You can prep the ingredients (chop onions, ginger, garlic) ahead of time. However, it’s best to cook the stir-fry just before serving for the best texture and flavor.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!