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How to Make Spicy Baby Corn Masala Curry

Updated on August 21, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Baby corn masala
Baby corn masala

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.

5 stars for Spicy Baby Corn Masala Curry
Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves four people

Ingredients:

  • 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:

  1. Par-boil baby corn in just sufficient water for 7-8 minutes. Keep aside.
  2. Soak red chilies in water for 30 minutes. Take out the chilies.
  3. 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.
  4. 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.
  5. Add dry mango powder, coriander powder, and garam masala powder. Mix well. Simmer on low fire for one minute.
  6. 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.
  7. Spicy baby corn masala curry is ready to eat. Garnish it with chopped coriander leaves.
  8. Serve this curry with roti, paratha, pancake,or chapati. Happy eating!

Click thumbnail to view full-size
Step one: Keep ready the ingredientsStep two: Saute onion, ginger, and garlic.Step three: Par-boil baby cornStep four: Saute tomato and soaked red chiliesStep five: Make a puree of the sauteed mixStep six: Saute baby corn and red capsicumStep seven: Pour the puree, add salt and sugarStep eight: Stir-cook the mix till the water evaporates.Step nine: Add coriander powder, amchur powder, and garam masala powder.Step ten: Spicy baby corn masala curry is ready to serve!
Step one: Keep ready the ingredients
Step one: Keep ready the ingredients
Step two: Saute onion, ginger, and garlic.
Step two: Saute onion, ginger, and garlic.
Step three: Par-boil baby corn
Step three: Par-boil baby corn
Step four: Saute tomato and soaked red chilies
Step four: Saute tomato and soaked red chilies
Step five: Make a puree of the sauteed mix
Step five: Make a puree of the sauteed mix
Step six: Saute baby corn and red capsicum
Step six: Saute baby corn and red capsicum
Step seven: Pour the puree, add salt and sugar
Step seven: Pour the puree, add salt and sugar
Step eight: Stir-cook the mix till the water evaporates.
Step eight: Stir-cook the mix till the water evaporates.
Step nine: Add coriander powder, amchur powder, and garam masala powder.
Step nine: Add coriander powder, amchur powder, and garam masala powder.
Step ten: Spicy baby corn masala curry is ready to serve!
Step ten: Spicy baby corn masala curry is ready to serve!

Nutritional Information of Spicy Baby Corn Masala

Nutrition Facts
Serving size: 1
Calories 250
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 1 g5%
Carbohydrates 4 g1%
Sugar 1 g
Fiber 2 g8%
Protein 5 g10%
Cholesterol 0 mg
Sodium 280 mg12%
* 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.

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