There are some dishes that don't need a special occasion or a complicated recipe. They are simply part of your regular kitchen routine — the kind of recipes you make when you want something tasty, comforting and easy without spending too much time in the kitchen.
This Babycorn Masala is one of those recipes in my kitchen.
It is a simple baby corn curry made with ingredients that are usually already available in the pantry. The baby corn is lightly cooked until it gets a little colour, then added to a simple tomato-onion masala. A little cream gives the gravy its richness, while a small amount of sugar balances the acidity of the tomatoes and brings all the flavours together.
The result is a creamy, mildly spiced Babycorn Masala that goes really well with roti, chapati, naan, paratha or even plain rice.
And the best part? You don't need a long list of special ingredients to make it.
What is Baby Corn Masala?
Baby Corn Masala is my take on simple Indian-style vegetable curry made with baby corn cooked in an onion-tomato masala gravy.
Unlike restaurant-style gravies, this version doesn't need cashew paste, butter or a long list of ingredients.
The baby corn is first cooked until it gets a little colour and bite. It is then added to a simple tomato-onion masala prepared with everyday Indian spices. A little cream (even milk cream at home) is added towards the end to give the gravy a nice creamy texture.
It makes a very convenient weeknight vegetarian side dish because the preparation is simple and the ingredients are easily available.
Ingredients
For the baby corn
- 250–300 g baby corn
- 1–2 tsp oil
- Salt, to taste
For the masala
- 1 medium onion
- 2 medium tomatoes
- 3-4 garlic cloves
- A small piece of ginger
- 2 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt, to taste
- 1 tsp sugar
- 2–3 tbsp fresh cream (even the Malai from your daily milk works well)
- Water, as required
The quantities can be adjusted depending on how spicy, creamy or thick you like your gravy.
How to make Babycorn Masala
1. Prepare the baby corn
Cut the baby corn into small bite-sized pieces.
Heat a little oil in a pan and add the baby corn with some salt.
Cook on medium-high heat, stirring occasionally, until the baby corn is cooked and gets a few golden, slightly charred spots.
You don't need to deep-fry it. That little bit of roasting gives the baby corn much more flavour and keeps the recipe simple.
Remove the baby corn and keep it aside.
2. Make the tomato-onion masala
In a mixer bowl, add onion, tomato, ginger and garlic and grind it to a smooth paste. Don't worry we will cook and roast this paste well at next step.
And this makes this recipe super simple & quick as no cooking, roasting of onion, tomatoes is involved.
KitchenKatta tip: If you want a smoother, restaurant-style gravy, grind the masala really well. If you prefer a more rustic everyday curry, you can leave it slightly coarse.
3. Cook the masala
Heat the pan again and add the ground masala and cook for few mins.
Then add:
- turmeric powder
- red chilli powder
- coriander powder
- garam masala
- salt
Mix everything well and cook the masala until it becomes thick and the oil starts appearing around the edges.
At this stage, add a little water depending on how much gravy you want.
4. Add the baby corn
Add the roasted baby corn to the masala.
Mix gently so that the baby corn is completely coated with the gravy.
Let it simmer for a few minutes so that the baby corn absorbs the flavours.
5. The little bit of sugar
Now add a small amount of sugar.
This beautifully balances the sourness of the tomatoes and rounds out the flavours.
This is especially useful when the tomatoes are particularly tangy.
Taste and adjust the salt and spices.
6. Finish with cream
Finally, lower the heat and add fresh cream.
Mix gently and let the curry simmer for another minute or two.
Don't cook the cream aggressively for too long. You just want it to blend into the masala and give the gravy a smooth, creamy finish.
And that's it.
Easy Babycorn Masala is ready!
How to Serve Baby Corn Masala
This Baby Corn Masala works beautifully as an everyday vegetarian side dish.
You can serve it with:
- Chapati
- Phulka
- Roti
- Naan
- Paratha
- Jeera rice
- Plain steamed rice
- Dal rice
For a simple weekday meal, I would personally serve it with hot phulka or chapati and a bowl of dal.
Simple food, but definitely satisfying!
Frequently Asked Questions
Can I make Baby Corn Masala without cream?
Yes you can easily replace cream with fresh curd. Whisked fresh curd that is not sour gives the gravy a creamy texture while keeping the recipe simple.
Can I use frozen baby corn?
Yes. Frozen baby corn can be used. Thaw it first and drain excess water before cooking.
Do I need to boil baby corn before making this curry?
Not necessarily. If your baby corn is tender, you can directly sauté it in a little oil until cooked and lightly roasted. If the baby corn is tougher, you can blanch or boil it briefly first.
What can I use instead of curd?
You can skip the curd altogether for a simpler onion-tomato gravy. The curry will still taste good. Alternatively, a little fresh milk can be used if you prefer a richer gravy.
Is Baby Corn Masala spicy?
This recipe is mild to moderately spicy. The amount of red chilli powder can easily be adjusted according to your taste.
What goes well with Baby Corn Masala?
Baby Corn Masala tastes particularly good with roti, chapati, phulka, naan, paratha, jeera rice or plain rice.
Can I make this Baby Corn Masala ahead of time?
Yes. You can prepare the gravy ahead and add/reheat the baby corn when serving. If using curd, reheat gently rather than boiling aggressively.
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