Baby Corn Masala

• Nutrition Information (Estimated per serving): Calories: 250-300 kcal | Carbohydrates: 25g | Fat: 18g | Protein: 6g

• The Story Behind Baby Corn Masala (History):

   Baby Corn Masala is a modern Indian restaurant curry. Baby corn itself is not native to India but was adopted from Southeast Asian cuisines. Indian chefs applied the classic, rich Punjabi gravy—a creamy blend of onion, tomato, and cashews—to the crunchy, sweet baby corn. This created a delightful dish with a unique texture that quickly became a popular vegetarian choice on menus across the country.

  

  
  

• Ingredients (English):

• 200g Baby Corn, halved lengthwise

• 2 tbsp Oil

• 1 large Onion, pureed

• 1 tbsp Ginger-Garlic Paste

• 2 large Tomatoes, pureed

• ¼ cup Cashew paste

• Spices (turmeric, Kashmiri red chili powder, coriander, garam masala)

• 1 tsp Kasuri Methi

• Salt to taste

• ¼ cup Cream or Milk

• Method (English):

• Prep Baby Corn: Blanch the baby corn in hot water for 5 minutes. Drain and set aside.

• Make Gravy: Heat oil. Sauté onion puree until golden brown. Add ginger-garlic paste.

• Cook Masala: Add tomato puree, cashew paste, and all powdered spices. Cook until oil separates from the masala.

• Simmer & Finish: Add the blanched baby corn, 1 cup of water, and salt. Simmer for 7-10 minutes. Finish with a swirl of cream, kasuri methi, and garam masala.

  
  

  Pro Tips & Fun Facts (Tidbits):

• The key to this dish is to not overcook the baby corn. It should retain a slight, tender crunch. Blanching it for just a few minutes before adding it to the simmering gravy is the perfect way to achieve this. A smooth, well-cooked gravy base is essential for the restaurant-style taste.

• Instant Pot Method:

• Use "Sauté" mode to make the gravy. Add (raw) baby corn and ¾ cup of water. Pressure cook on "High" for 2 minutes. Quick Release. Stir in cream.

• Air-Fryer Method (For Baby Corn):

• Toss baby corn with oil and spices. Air fry at 400°F (200°C) for 8-10 minutes until tender and lightly charred. Add to the finished gravy.

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  How To Make It Vegan

  To make this vegan, use Oil instead of ghee. Replace the Cream/Milk with full-fat Coconut Milk or cashew cream.