Ever wish your weeknight curry could taste like it came from a restaurant — rich, balanced, and ready in under 40 minutes?
This Baby Corn Masala is a simple, restaurant-style side that goes perfectly with chapathi or steamed rice. The tender baby corn in a plush onion–tomato gravy, fragrant with whole spices and finished with cashew cream.
It’s comforting, slightly indulgent, and smart enough for a weekday dinner.
A little context
Baby corn masala is a popular North-Indian style curry that shows up on many restaurant menus. It’s essentially an onion-tomato based gravy boosted with whole spices and creaminess (here from cashew paste), making it richer than a simple veg sabzi but lighter than a heavy korma.
Ingredients explained (what they add to the dish)
- Baby corn: mild, slightly sweet, holds shape well in gravies.
- Onion + tomato (puree): the backbone — sweetness, body and acidity.
- Whole spices (cumin, cloves, cinnamon, cardamom): fragrant depth and warmth.
- Ginger-garlic paste + green chilli: fresh heat and aromatics.
- Turmeric / cumin / coriander / Kashmiri chilli powder: color, earthiness and the gentle heat that defines the masala.
- Cashew paste: silky richness and body without using cream.
- Kasuri methi + garam masala: finishing layers of aroma and that “restaurant” signature.
- Ghee + oil: ghee for aroma, oil to carry heat — both lift the flavors.
🌿 Vegan Swap: Skip the ghee and use neutral oil only
How it all comes together
First, you’ll blanch the baby corn so it’s partly cooked — this makes sure the pieces stay tender and don’t go rubbery in the curry. Heat a mix of oil and a spoon of ghee, crackle the whole spices to release their oils, then sweat the onions until golden. When the onions are soft, add the ginger-garlic paste and green chillies so their rawness cooks off.
Next, pour in the tomato puree and let it reduce — you want the raw smell gone and the moisture concentrated so the masala thickens. Toss in your powdered spices (turmeric, kashmiri chilli, cumin, coriander) and let them roast briefly in the masala — that “roast” step is crucial for depth. Add the par-boiled baby corn so they pick up the masala. Pour in a bit of water, cover, and simmer until the baby corn is cooked through and the flavors have married.
Finally, stir in the cashew paste to thicken and enrich the gravy, add garam masala and crushed kasuri methi to finish, and garnish with coriander. The result: glossy, slightly tangy, nut-rounded curry that clings to rotis and rice alike.
💡 Pro Tip: If you want a silkier gravy, soak the cashews in hot water for 10 minutes before grinding — that makes the paste ultra-smooth and prevents graininess. Also, cook the tomato puree until the oil separates from the masala for deeper flavor.
Why this dish works
- Texture contrast: tender-but-snappy baby corn against a silky, cashew-enriched gravy.
- Balanced flavors: warm whole spices + bright tomato + a hint of fenugreek (kasuri methi) for that restaurant finish.
- Vegetarian & crowd-friendly: pairs perfectly with rotis, naan, or steamed rice — ideal for family dinners or guests.
- Quick protein boost: cashew paste adds both creaminess and a subtle protein/fat lift without dairy overload.
What goes along
- Best with: hot rotis, butter naan, or jeera rice.
- If you want a one-pot meal: serve over steamed basmati with a side of dal.
- On the side: a crisp cucumber-onion salad or raita (mint or boondi) to cut the richness.
How to serve
Serve the baby corn masala piping hot, spooned into a shallow serving bowl and sprinkled with fresh coriander. A drizzle of ghee at the end adds shine and an extra aroma note. For restaurant vibes, serve with lemon wedges and a simple kachumber on the side.
Packing & storage
- Fridge: keeps well for 2–3 days in an airtight container. Reheat gently on the stove — add a splash of water to loosen the gravy.
- Travel / lunchbox: pour into an insulated container; pack rotis separately in foil to avoid sogginess.
- Freezing: you can freeze the curry (without fresh coriander) for up to a month; thaw overnight and reheat slowly.
Party & bulk prep
Make a double batch of the masala base (onion + tomato cooked down), cool and freeze in portions. On the day, blanch baby corn, warm the base, add cashew paste and baby corn — you’ll cut active time in half. For buffets, keep the curry in a chafing dish on low; stir occasionally and add a splash of hot water if it thickens.
Baby Corn Masala
Description
This baby corn masala is a creamy, mildly spiced curry that’s perfect as a side dish for chapathi, roti, or rice. Tender baby corn is simmered in a tomato-based gravy with cashew paste, whole spices, and a touch of ghee for that restaurant-style finish. It’s quick enough for weeknights yet special enough to serve guests.
Ingredients
Instructions
Prep Work
-
Cut baby corn
Cut baby corns into the shapes you like (halves, rounds or lengthwise).
-
Blanch baby corn
Boil baby corn briefly in salted water until partially cooked for 5 mins, then drain and set aside.
-
Chop onions
Peel and finely chop the onions so they cook evenly. -
Slit chillies
Slit the green chillies lengthwise so they release flavor. -
Soak cashews
Soak the cashews in warm water until soft, then blend to a smooth paste. -
Puree tomatoes
Wash, chop and blend the tomatoes into a smooth puree.
Method
-
Heat fats and whole spices
Heat oil and ghee in a wide kadai and add the whole spices to temper until they sizzle and release aroma.
-
Sauté onions
Add the finely chopped onions and sauté until they turn golden brown and slightly caramelized.
-
Add aromatics
Add ginger garlic paste and the slit green chillies; sauté briefly until raw smell goes. -
Add dry spices
Add turmeric, kashmiri chilli powder, salt, coriander powder and cumin powder; mix well to coat the onions and release the spices’ aroma. -
Add tomato puree
Add the tomato puree and cook on high until the raw smell and excess moisture evaporate.
-
Combine baby corn and masala
Add the partially cooked baby corn pieces and toss so the masala coats them evenly. -
Simmer with water
Add water, mix, cover the pan and simmer until the baby corn is cooked through and flavours meld. -
Check seasoning
Open, check for seasoning and the baby corn’s tenderness; adjust salt or spices if needed. Cook for 10 mins. -
Add cashew paste
Stir in the cashew paste to give the curry a creamy body and cook briefly to combine.
-
Finish with garam masala
Add garam masala powder and crush kasuri methi between your palms and stir it in for that dried-mint fragrance. -
Garnish and rest
Garnish with finely chopped coriander leaves and let the curry rest for a minute for flavors to settle.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 158kcal
- % Daily Value *
- Total Fat 9.7g15%
- Saturated Fat 2.8g14%
- Cholesterol 8mg3%
- Sodium 580mg25%
- Potassium 645mg19%
- Total Carbohydrate 15.5g6%
- Dietary Fiber 4.5g18%
- Sugars 6g
- Protein 4.5g9%
- Vitamin A 135 IU
- Vitamin C 25 mg
- Calcium 40 mg
- Iron 0.5 mg
- Magnesium 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
