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Baby Corn Masala Gravy
Sapana Behl
A very tasty and comforting baby corn gravy cooked in tomato onion masala, this curry pairs amazing with paratha or roti.
5
from
4
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner, Lunch, Side Dish
Cuisine
Indian, North Indian
Servings
4
People
Equipment
Saucepan
Ingredients
1x
2x
3x
To make Paste
2
medium sized tomatoes
1
onion
2
green chilly
4
garlic cloves
1"
ginger
2
tablespoon
cashewnuts
3-4
cloves
1
cinnamon stick
Other Ingredients
10-12
baby corn,
cut into rounds
1
teaspoon
turmeric powder
1
teaspoon
kashmiri red chilli powder
1
teaspoon
garam masala
1
teaspoon
coriander powder
salt to taste
1
teaspoon
dried methi leaves
1
teaspoon
cumin powder
1
tablespoon
olive oil
2
tablespoon
coriander leaves,
chopped
2
cups
water
Instructions
For Paste
Heat olive oil in a pan and add cloves, cinnamon, ginger, garlic, and onions. Saute for a minute.
Add tomatoes, green chili, and cashew nuts. Stir and cook for 5 minutes.
Let the mixture cool a little and make a paste in a blender. Set aside.
Into the same pan add dried methi and cumin powder, stir and add the paste made above.
Add all the spices powders and salt Cook for 5 minutes, stirring continuously.
Add baby corn rounds and 2 cups of water, cover the pan and let it cook on simmer for 20 minutes.
Remove the lid of the pan, stir and cook for 2 minutes more.
Add chopped coriander leaves, serve and enjoy.
Notes
Adjust the spices and salt as per your taste.
Add more or less water as per your desired consistency of the gravy.
Keyword
babay corn gravy recipe, baby corn curry, baby corn masala gravy, punjabi baby corn curry
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@Behlsapana
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#cookingwithsapana
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