Tandoori Baby Corn Recipe – Authentic Indian Grill & Oven Bake

Last Updated on 2 months by Neha Deshmukh

Tandoori Baby Corn Recipe – Authentic Indian Grill & Oven Bake

Hey everyone! If you’re craving that smoky, flavorful tandoori taste but want a quick and easy vegetarian option, you have to try this Tandoori Baby Corn recipe. I first stumbled upon this when trying to recreate my favourite restaurant dish at home, and honestly, it’s become a regular in my kitchen. It’s perfect as a starter, a side dish, or even a snack! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Tandoori Baby Corn is a fantastic way to enjoy the vibrant flavours of Indian cuisine without spending hours in the kitchen. It’s surprisingly simple to make, even for beginner cooks. Plus, it’s a great way to impress your friends and family with a delicious and unique dish. The baby corn gets beautifully charred and infused with a wonderful blend of spices – seriously addictive!

Ingredients

Here’s what you’ll need to make this magic happen:

• 10 baby corn
• 3 teaspoon oil
• ¾ cup curd (about 175ml)
• ½ teaspoon ginger garlic paste
• ⅛ teaspoon turmeric powder (about 0.5g)
• 1 teaspoon Kashmiri red chilli powder (about 5g)
• ¼ teaspoon coriander powder (about 1.25g)
• ¼ teaspoon garam masala powder (about 1.25g)
• ¼ teaspoon tandoori masala powder (about 1.25g)
• ⅛ teaspoon chat masala powder (about 0.5g)
• ¼ teaspoon jeera powder (about 1.25g)
• ¼ teaspoon pepper powder (about 1.25g)
• ⅛ teaspoon ajwain (carom seeds) (about 0.5g)
• ½ teaspoon kasoori methi (dried fenugreek leaves) (about 2.5g)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Kashmiri Red Chilli Powder: Don’t skip this! It’s not about the heat, it’s about the colour. It gives the baby corn that gorgeous, vibrant red hue you see in tandoori dishes.
• Kasoori Methi: This dried fenugreek leaf adds an incredible aroma and a slightly bitter, earthy flavour that’s so characteristic of Indian cooking. Rub it between your palms before adding it to release its fragrance.
• Hanging the Curd: This is a little trick my grandmother taught me. Hanging the curd in a muslin cloth for about 30 minutes removes excess water, resulting in a thicker, creamier marinade that clings beautifully to the baby corn. You can use a clean kitchen towel if you don’t have muslin.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, hang the curd in a muslin cloth for about 30 minutes to drain the excess water.
2. While the curd is draining, parboil the baby corn in water with a pinch of turmeric and salt for about 2 minutes. This helps them cook through evenly. Drain and then carefully slit each baby corn lengthwise into finger-sized pieces.
3. In a bowl, mix the drained hung curd with the ginger garlic paste, turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala powder, tandoori masala powder, chat masala powder, jeera powder, pepper powder, ajwain, kasoori methi, and salt. Mix well to form a thick, vibrant marinade.
4. Now, coat each baby corn piece evenly with the marinade, making sure every nook and cranny is covered.
5. Preheat your oven to 200°C (392°F). Line a baking tray with foil and grease it lightly. Arrange the marinated baby corn on the tray in a single layer.
6. Bake for 15 minutes. Then, switch to the grill setting (or broil) and grill for another 4 minutes, keeping a close eye to prevent burning. Brush with a little oil and flip halfway through. You want those edges to char slightly – that’s where all the flavour is!
7. Serve immediately while hot and crispy.

Expert Tips

• Don’t overcrowd the baking tray. This will steam the baby corn instead of roasting it.
• For extra smoky flavour, you can add a drop of liquid smoke to the marinade.
• If you don’t have a grill, you can continue baking for a few more minutes, watching carefully.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the marinade for an extra fiery kick.
• Cheesy Goodness: My kids absolutely adore this with a sprinkle of grated cheese during the last few minutes of baking.
• Veggie Medley: Feel free to add other veggies like bell peppers and onions to the marinade and bake them alongside the baby corn.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work really well!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the labels of your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the Kashmiri red chilli powder to ½ teaspoon and omit the pepper powder.
• Medium: Use the recipe as is.
• Hot: Add ½ teaspoon of cayenne pepper or a finely chopped green chilli to the marinade.

Festival Adaptations

This Tandoori Baby Corn is a fantastic addition to any Indian celebration! Serve it as a starter during Diwali, Holi, or any festive gathering. It pairs beautifully with other appetizers and main courses.

Serving Suggestions

Serve hot with:

• Green chutney
• Sliced onions
• Lemon wedges
• A sprinkle of chaat masala

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness.

FAQs

What is the best way to drain the curd for the marinade?

Tie the curd in a muslin cloth and hang it over a sink or bowl for about 30 minutes. This allows the excess water to drip out, resulting in a thicker marinade.

Can I grill the baby corn directly on charcoal?

Yes, absolutely! Marinate the baby corn as instructed, then thread it onto skewers and grill over medium heat, turning occasionally, until charred and cooked through.

What can I substitute for Kasuri Methi?

If you can’t find Kasuri Methi, you can use a pinch of dried oregano, but it won’t have the same authentic flavour.

How can I adjust the spice level of this recipe?

Adjust the amount of Kashmiri red chilli powder and pepper powder to control the heat.

Can this be made in an Air Fryer?

Yes! Preheat your air fryer to 180°C (356°F). Arrange the marinated baby corn in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until golden brown and crispy.