How to Make Spicy Baby Corn Masala Curry
An Overview of Making Spicy Baby Corn Masala
Spicy baby corn masala is a popular curry or side dish served in Indian restaurants. Restaurants often use more oil, food coloring, and spices to make food attractive. The same dish can be made at home in a better way with more spices and less oil. You can enjoy eating homemade curry without feeling guilty about the amount of oil.
Procedure Overview: For making this curry, you have to par-boil chopped baby corn in just enough water. This step reduces further cooking time. Soak 4-5 bright red dry chilies in water for 20 minutes. Discard the water. Keep aside the chilies.
Moving further, heat some oil in a pan. Saute onion, ginger pieces, and garlic cloves. Add chopped tomatoes and salt. Cook till they are three fourth done. Add red chilies. Mix well. turn off the fire. Grind the contents to get a smooth puree. Keep aside.
Next, heat 1 1/2 table spoon oil in a pan. Saute a few pieces of red capsicum and par-boiled baby corn. Pour the puree into the pan. Stir-cook till the content becomes thick and starts leaving the bottom. Add garam masala powder, coriander powder, sugar, dry mango powder, and some more salt. Mix well. Stir-cook for a few seconds. Spicy baby corn masala is ready! Garnish it with chopped coriander leaves.
If you don't want a vegan curry, you can add some milk at the final stages of cooking. This gives a nice flavor.
Serve paratha, roti, pancake, fried rice, or chapati with this delicious curry. Enjoy eating!
Some Secrets to Make this Curry Red:
1. I used red capsicum to make it more attractive and healthy.
2. Soaked red chilies give nice color when they are ground. I included this step in this curry to get a nice red color. As an alternative, you can use Kashmiri red chili powder to get bright red color.
- 1 bowl baby corn, slit and cut in 1 1/2 inch pieces
- 1 bowl tomato, roughly chopped
- 1/2 inch ginger, cut in pieces
- 2 garlic cloves
- 1/4 cup onion, roughly chopped
- 5 dry red chilies, soaked in water for 30 minutes
- 1/2 tsp sugar, or as per taste
- 1/4 tsp or less amchur powder/raw mango powder, available in Indian stores
- 1/2 tsp coriander powder, available in Indian stores
- 1/2 tsp garam masala powder or curry powder, available in Indian stores
- 1 tbsp chopped coriander leaves, for garnishing
- 1 1/2 tbsp oil
- salt to taste
- 1/4 cup milk, optional, if you don't need the vegan curry
- 1/4 cup red capsicum, optional, I added
Step-By-Step Instructions and Images for Making Spicy Baby Corn Masala Curry:
- Par-boil baby corn in just sufficient water for 7-8 minutes. Keep aside.
- Soak red chilies in water for 30 minutes. Take out the chilies.
- Heat 1/2 tsp oil in a pan. Add onion, garlic and ginger. Saute till onion turns transparent. Add chopped tomato. Stir-cook till they are three-fourth done. Add soaked red chilies. Mix well. Turn off the fire. Grind this mix to get a smooth paste. Keep aside.
- Heat oil in a deep bottom pan or wok. Saute red capsicum. Add baby corn and some salt. Stir cook for a while. Pour the puree. Mix with the baby corn. Cook on a medium fire till the water evaporates and the mix starts leaving the bottom. Let the fire be very low.
- Add dry mango powder, coriander powder, and garam masala powder. Mix well. Simmer on low fire for one minute.
- If you want to add milk, pour it now. Boil and simmer the content for two more minutes. Adding milk gives a distinct flavor. I didn't add. Check for taste. Adjust salt.
- Spicy baby corn masala curry is ready to eat. Garnish it with chopped coriander leaves.
- Serve this curry with roti, paratha, pancake,or chapati. Happy eating!
Nutritional Information of Spicy Baby Corn Masala
|Serving size: 1|
|Calories from Fat||126|
|% Daily Value *|
|Fat 14 g||22%|
|Saturated fat 1 g||5%|
|Carbohydrates 4 g||1%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 280 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|