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Easy Baby Corn Spinach Curry

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Quick and easy baby corn spinach curry

Quick and easy baby corn spinach curry

Sauteed Baby Corn and Spinach With Aromatic Spices

I love making delicious and nutrient-rich curries for my family. I find that often, curries can take a long to make—but this particular curry is different. It takes only 30 minutes to make from start to finish.

Baby corn and spinach are among my favorite vegetables. I appreciate their taste and texture, as well as their nutrients.

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

Serves 3 people

Ingredients

  • 1 cup baby corn, slit lengthwise and cut in the center
  • 1/2 cup bell pepper (capsicum), cut in thin strips
  • 1/2 cup carrot, julienned
  • 1 cup spinach, washed, roughly chopped
  • 1 dry red chili, broken into two
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • 1/4 cup tomato, finely chopped
  • Pinch sugar (optional, to balance the taste)
  • 2 teaspoons oil
  • 1/2 teaspoon salt, or to taste
  • 2 pinches pepper powder
  • 1/4 teaspoon red chili powder

Instructions

  1. Chop the veggies as per instructions.
  2. Heat oil in a deep-bottomed pan. Throw in mustard and cumin seeds.
  3. Allow them to pop up. Add broken dry red chili. Saute for 1-2 seconds.
  4. Add chopped vegetables except for spinach and tomatoes. Sprinkle some salt. Adding salt quickens the cooking process. Saute the veggies for 2-3 minutes.
  5. Throw in all the spice powders, ginger-garlic paste, sugar (optional), and salt. Saute the ingredients over low-fire for 1 minute.
  6. Add chopped spinach and tomatoes. Mix well. Spinach and tomatoes start leaving some water. Cover the pan and cook for some time (5-6 minutes). Add a few drops of water if needed.
  7. Check whether the veggies are cooked properly. Turn off the heat.
  8. The curry is ready to eat! Serve it with steamed rice, ghee rice, or flatbreads. Enjoy the mild flavor and crunchy texture!
Step one: Heat oil in a deep-bottomed pan. Throw in mustard seeds and cumin seeds. Let them crackle and pop up. Add broken dry red chilies. Saute for 1-2 seconds.

Step one: Heat oil in a deep-bottomed pan. Throw in mustard seeds and cumin seeds. Let them crackle and pop up. Add broken dry red chilies. Saute for 1-2 seconds.

Step two: Throw in all the veggies, except tomatoes and spinach. Add some salt. Saute for 2-3 minutes over medium-high flame.

Step two: Throw in all the veggies, except tomatoes and spinach. Add some salt. Saute for 2-3 minutes over medium-high flame.

vegetables sautéing

vegetables sautéing

Step three: Add all the spices, sugar, and salt as per instructions. Saute for a few seconds. Add some water and mix well.

Step three: Add all the spices, sugar, and salt as per instructions. Saute for a few seconds. Add some water and mix well.

Cover the pan and cook until the veggies become soft and half cooked. This step will take about 6 minutes.

Cover the pan and cook until the veggies become soft and half cooked. This step will take about 6 minutes.

Step four: Throw in chopped spinach and tomatoes. Saute until they are cooked.

Step four: Throw in chopped spinach and tomatoes. Saute until they are cooked.

vegetables sautéing

vegetables sautéing

Turn off the heat once all the veggies cook well and blend with the spices.

Turn off the heat once all the veggies cook well and blend with the spices.

Now, your favorite baby corn and spinach easy curry is ready! Serve it with steamed rice, fried rice, or flatbreads. Enjoy the combo!

Now, your favorite baby corn and spinach easy curry is ready! Serve it with steamed rice, fried rice, or flatbreads. Enjoy the combo!

Comments

ShailaSheshadri (author) from Bengaluru on April 28, 2019:

Lovely comment! Thanks for visiting my hub. This dish is indeed delicious and crunchy. Please try this one.

John R Wilsdon from Superior, Arizona on April 28, 2019:

The first photo grabbed my attention. I love the flavor of baby corn - it's a favorite. Your recipe is going into my collection! Thank you so much.