Baby Corn Masala Curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

320 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Baby Corn - 1 Kg peeled
  • Tomatoes - 4 medium size
  • Onions - 3 medium size
  • Roasted Groundnut powder (finely ground) - one small cup
  • Salt - one tsp
  • Turmeric powder - 1/4 tsp
  • Chopped Coriander Leaves - 1/4 tea cup
  • Chilli Powder - 1 tsp
  • Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds, Aniseeds (saunf) and Jeera (1/4 tsp each)
  • Oil - 2 tbsp

How to Make Baby Corn Masala Curry

  • Cut baby corn into one inch pieces.
  • Add one tsp of salt and 1/4 tsp of turmeric powder and pressure cook in 4 cups of water for 10 minutes (until it becomes soft).
  • Puree 4 tomatoes. Grind onion into a paste.
  • Keep the kadai on the fire. Put 2 tbsps of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
  • Add the tomato puree and cook for a few minutes.
  • Add the chilli powder and powdered groundnuts and again cook for a few minutes.
  • Add the cooked baby corn and boil for five minutes. Add salt to taste.
  • Sprinkle chopped coriander leaves before serving hot. It goes well with Chapatis, Parathas and Pooris.