Baby Corn Kurma

Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Kadamba Sambar, Best American Corn Curry, Easy Aloo Palda (Pahari style potato curry with curd

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How to Make Baby Corn Kurma

  • Cut the baby corns to a desired shape, pressure-cook up to 3 whistles and keep aside.
  • Cut the onions and tomato and grind with green chillies, ginger and garlic (you can substitute ginger and garlic with 3/4 tsp of readymade ginger-garlic paste).
  • Heat the mix of oil and ghee in a kadai and add the items to be tempered followed by the onion-tomato paste.
  • Add turmeric, salt and garam masala powder and mix well.
  • Fry on low flame for 10-15 minutes or until the oil leaves the sides of the kadai (stir occasionally taking care not to burn).
  • In the meantime, grind the cashew nuts, coconut and fennel seeds to a smooth paste, add to the cooked mixture and fry until the oil separates.
  • Add the cooked baby corns and water/milk, little by little to achieve gravy-like consistency and bring to boil on medium-low flame.
  • Garnish with chopped coriander leaves and serve with chapatti or fried rice.
  • Recipe and Image courtesy: Rak`s Kitchen