Baby corn masala gravy recipe | Poongodi’s kitchen

Baby corn masala gravy recipe | Poongodi’s kitchen is a tasty side dish prepared with baby corn also known as young corn a cereal grain taken from corn harvested early while the stalks are still small and immature. It is eaten whole including the cob, which will be too tough in matured corn. We stir fry baby corn here. Baby corn – Wikipedia.

You may also like:-

Palak baby corn gravy

Baby corn masala gravy recipe | Poongodi’s kitchen – Ingredients:-

  • baby corn – 10-12 number
  • onion – 1 (chopped) I have used pearl onions
  • ginger garlic paste / inji poondu viludhu – 1 tsp
  • tomato – 1 (purée)
  • cashew nuts – 10 to 12 number (made into paste)
  • turmeric powder / manjal podi – 1/4 tsp
  • red chilly powder / milagai podi – 1 tsp
  • coriander powder / malli podi – 1 tsp
  • cumin powder / seeraga podi – 1/2 tsp
  • salt / uppu – to taste
Baby corn masala gravy recipe | Poongodi's kitchen - ingredients
Baby corn masala gravy recipe | Poongodi’s kitchen – ingredients
Fresh baby corn pack
Fresh baby corn pack

For Seasoning:-

  • veg oil – 1 tsp
  • cinnomon stick / pattai – 1/2 inch
  • green cardomom / elachi – 2 number
  • cumin seeds / seeragam – 1/2 tsp

Method:-

1. Heat 2 tsps of oil in a fry pan and add baby corns. Fry for 2 minutes stirring and remove it to a plate.

Frying baby corn
Frying baby corn

2. In the remaining oil add cinnomon stick, green cardomom and cumin seeds. When it splutters add chopped onion and sauté.

Chopped onion added
Chopped onion added

3. When onion turns pale add ginger garlic paste and sauté.

Ginger garlic paste added
Ginger garlic paste added

4. Next add tomato puree, close and cook in medium or low flame for 15 minutes.

Tomato purée added
Tomato purée added

5. Tomato purée changes colour when cooked well.

Tomato purée after cooking
Tomato purée after cooking

6. Now add red chilly powder, coriander powder, turmeric powder, cumin powder and salt.

Spices added
Spices added

7. Add one cup of water, mix well and keep in low flame.

Water added
Water added

8. When it thickens add cashew paste.

Cashew paste added
Cashew paste added

9. Mix well and add fried baby corn to the dish.

Fried baby corn added
Fried baby corn added

19. Mix to coat the masala over baby corn. Transfer to a serving bowl and serve as side dish for  Phulka RotiparathaPuriNaan bread or Kulcha.

Baby corn masala gravy recipe | Poongodi's kitchen
Baby corn masala gravy recipe | Poongodi’s kitchen
Baby corn masala gravy recipe | Poongodi's kitchen
Baby corn masala gravy recipe | Poongodi’s kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.