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Vegan Curries: Baby Corn & Vegetable Kadhai Recipe

Updated on April 15, 2017
ShailaSheshadri profile image

I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy eating and yummy food.

5 stars for Baby corn Veg Kadhai

Indian cuisine features a lot of different types of flatbread. Making spicy side dishes that go well with these flatbreads that are otherwise bland is a continuous challenge. Baby corn veg kadhai is a popular, flavorful curry that's served at home, as well as at restaurants.

Most of the spices and herbs used in making this curry are nutritious, and they add flavor to the curry. I added bell pepper, carrots, an onion, and fresh peas to my version, along with fresh baby corn. The cashew nuts used in the gravy give the dish a distinct thickness and a rich taste.

Baby corn veg kadhai
Baby corn veg kadhai

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 1 cup baby corn, cut slender, lengthwise
  • 1/4 cup carrot, cut slender, lengthwise
  • 1/4 cup bell pepper/capsicum, cut slender, lengthwise
  • a fistful fresh/frozen peas
  • 1/8 cup onion, finely chopped
  • 1/4 cup coconut, grated
  • a fistful cashew nuts
  • 1 tsp Garam masala powder, available in Indian stores. I used Everest Garam masala powder
  • 1/4 tsp dry mango powder, also called as Amchur powder- available in Indian stores
  • 1/2 tsp red chili powder, or 4 red chilis
  • 1/2 cup tomato, finely chopped
  • 1/4 inch ginger
  • 2 cloves garlic
  • 2 tbsp coriander leaves, finely chopped, for garnishing
  • a few peppercorns, optional, for added flavor and spiciness
  • 1/2 tsp sugar, for taste
  • 2 tbsp oil

Step-By-Step Instructions and Images for Making Baby Corn Veg Kadhai

  1. Parboil chopped baby corn and the carrots in water, adding a little salt.
  2. Take coconut, cashews, ginger, garlic, red chili, peppercorns, and Garam masala powder in a mixer/grinder. Grind to make a smooth paste by adding water. Keep aside.
  3. Heat oil in a Kadhai. Throw chopped onion and saute till it turns golden brown.
  4. Add chopped capsicum and fresh peas. Cook for one minute. Add chopped tomato. Cook till it turns mushy.
  5. Pour parboiled baby corn and carrot into the kadhai. Stir fry the contents for two minutes. You can cover the kadhai occasionally.
  6. Add the ground mix. Dry fry on low fire, till cashew nut and spices start emitting a nice smell. Add salt, sugar, and sufficient water. Mix well. Boil for 3-4 minutes on low fire. Baby corn veg kadhai is ready.
  7. Transfer the curry to a serving bowl. Garnish with chopped coriander. Enjoy eating hot curry with any type of flatbread or with boiled long-grain rice.

Click thumbnail to view full-size
vegetables kept readyBaby corn veg kadhaiA chapati served with the curry
vegetables kept ready
vegetables kept ready
Baby corn veg kadhai
Baby corn veg kadhai
A chapati served with the curry
A chapati served with the curry

Comments

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  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 5 months ago from Bengaluru

    Thanks for reading my article. O.K; please go ahead. It is a delicious curry.

  • Ioana Sima profile image

    Sima Ioana 5 months ago from Bucharest, Romania

    I'm going to try this. Looks yummy.

  • ShailaSheshadri profile image
    Author

    ShailaSheshadri 5 months ago from Bengaluru

    Thanks for your encouraging comments. Once in a while, give a try!

  • peachpurple profile image

    peachy 5 months ago from Home Sweet Home

    I am beginning to fall in love with Indian food, you are really good at cooking, KUDOS!