How to Make Mouthwatering Baby Corn Masala Curry
An Overview of Making Baby Corn Masala Curry
Baby corn masala curry is a popular curry or side dish served in Indian restaurants. Restaurants often use more oil, food coloring, and spices to make the 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.
This recipe involves sauteing parboiled baby corn with a puree of onion, ginger, garlic, red chilies, and tomato. It's spiced with dry mango powder, garam masala, and coriander powder.
If you don't want a vegan curry, you can add some milk at the final stages of cooking. This adds a nice flavor. Serve this delicious curry with paratha, roti, pancakes, fried rice, or chapati. Enjoy!
Secrets Behind the Bright Red Color
1. I used red capsicum to make the curry more attractive (and healthier).
2. Soaked red chilies add a nice color when they are ground. I included this step in the recipe to get a nice red color. As an alternative, you can use Kashmiri red chili powder to get that 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 teaspoon sugar, or to taste
- 1/4 teaspoon or less amchur powder (raw mango powder)
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder or curry powder
- 1 tablespoon chopped coriander leaves, for garnish
- 1 1/2 tablespoons oil
- salt, to taste
- 1/4 cup milk (optional—you can add it if you don't need the curry to be vegan)
- 1/4 cup red capsicum (optional)
- Parboil baby corn in just sufficient water for 7 to 8 minutes. Set aside.
- Soak red chilies in water for 30 minutes. Take out the chilies.
- Heat 1/2 teaspoon oil in a pan. Add onion, garlic and ginger. Saute till onion turns transparent. Add chopped tomato. Stir-cook till they are three-fourths done. Add soaked red chilies. Mix well. Turn off the fire. Grind this mix to get a smooth paste. Set aside.
- Heat oil in a deep-bottomed 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 1 minute.
- If you want to add milk, add it now. Boil and simmer the contents for 2 more minutes. Adding milk gives a distinct flavor. (I didn't add it when I made this recipe.) Check for taste. Adjust salt.
- The spicy baby corn masala curry is ready to eat. Garnish with chopped coriander leaves.
- Serve this curry with roti, paratha, pancakes, or chapati. Happy eating!
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|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 1 g||5%|
|Carbohydrates 4 g||1%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 38 mg||2%|
|* 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.|