Baby Corn Masala – InstantPot

Restaurant style Baby Corn Masala is easy to make at home. This creamy Indian curry resonates exotic fine dining at home. Glutenfree, vegan and wholesome curry can be made in electric pressure cooker like InstantPot or on Stove top.

Baby corn masala is made with aromatic Indian spices, onion – tomatoes and cashews. It has a mild sweet taste and pairs beautifully with naan, roti or basmati rice.

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Baby Corn Masala served with cilantro and fenugreek leaves along with garlic naan.

Baby corn masala often makes appearance in most Indian restaurants and catering menus. Over the years, it has become popular menu item during wedding and special occasions.

But you don’t have to limit yourself to enjoying it as delicacy only in restaurants. It’s easy to impress your guests on dinner parties with this exotic recipe.

And you can always treat yourself to special meals too !!

A complete dinner includes bowl full of baby corn curry with naan, a glass of water and cut onion and lemon as an accompaniment.

Unlike typical creamy Indian curry recipes, this Vegan Baby Corn Curry doesn’t include use of heavy cream or butter . The blended cashews give it nice creamy texture and lightness.

This vegan baby corn masala has so much flavorful delicious taste and the best part? It has the perfect texture, regardless if you cook it on a stove-top or electric pressure cooker like InstantPot.

The flavors of this curry come from usual suspects like garam masala, sweet onions, fresh tomatoes, ginger – garlic paste and kasuri methi ( dried fenugreek leaves)

Dinner served with bowl of baby corn curry, naan and side of red onions and lemon salad along with glass of water on the side.

How to make baby corn masala at home ?

The basic steps to make baby corn masala include
making the aromatic curry sauce popularly called masala
And
Cooking the baby corn in the curry sauce

Let’s explore these two steps in details further.

Like most other Indian curry recipes, it all begins with making a lip-smacking onions tomato mixture (called masala). You will see it included in tons of Indian recipes like Chickpea Curry-Chole or Aloo Matar Curry.

Garam masala is the backbone of any aromatic, authentic Indian curry. So make sure you buy the best garam masala powder. A little goes long way so you can use it often. I recommend to store it in air tight container in the refrigerator so the flavors stay fresh longer.

I am including my favorite garam masala Amazon affiliate link if you want to give it a try.

We stir fry sweet onions and tomatoes in oil. Minced ginger garlic adds depth of the flavor. Turmeric powder gives beautiful golden hue, red chili pepper powder, garam masala and fennel seeds further add the color and savory taste.

The onion and tomato masala then is grinded into smooth paste. This is the curry sauce. Also known as gravy, makhani sauce or masala.

Baby corn can be cooked by steaming in boiling water for 3 to 4 minutes. It can also be roasted and stir fried in oil with the masala to make the curry.

If you are using electric pressure cooker like InstantPot, you can make this Instantpot Masala Baby Corn in just one pot. You can make the curry sauce and quickly cook the baby corn itself eliminating the need to use several pots and pans and cleaning efforts.

What are the ingredients of InstantPot Baby Corn Masala?

  • Baby corn is the main ingredient of this recipe. You can use fresh baby corn or canned. Make 1″ size pieces if you buy it whole.
  • Onions, tomatoes, ginger, garlic are the aromatics
  • Cashews are used for creamy curry.
  • Garam masala, turmeric and red pepper powder ( chili powder), cumin and fennel seeds are used for seasoning the curry.
  • Dried fenugreek leaves give distinctive restuarant style taste to this Baby Corn Curry. We prefer to crush these leaves on the palm before adding. You can sense the aroma instantly.
  • Lemon or lime juice and cilantro leaves are for garnish. Highly recommended.

Ingredients used in making Baby Corn masala curry.

Let’s make this exotic delicious yet easy to make Baby Corn Masala Curry recipe together.

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Baby Corn Masala - InstantPot

Baby Corn Masala - InstantPot

Baby Corn Masala is exotic Indian Curry Recipe. This Glutenfree, vegan curry is interesely flavorful and creamy. Easy Stovetop and InstantPot instructions.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • 12-15 Baby corns, each cut into 1 inch pieces
  • 1 large Onion, finely chopped
  • 2 large tomatoes finely chopped ( or 1 can tomato sauce )
  • 1/4 cup cashews
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons Garam masala
  • 2 tsp Ginger-Garlic paste
  • 1 tsp Turmeric powder
  • 1/2 tsp Red chili powder- adjust per taste
  • 1 tbsp Kasuri Methi ( dried fenugreek leaves) - crushed into palms before using
  • 1 teaspoon lemon juice
  • Salt to taste
  • Chopped Cilantro, Lemon wedges for garnish

Instructions

    Stove top Instructions

    Combine the onion, tomato, ginger, garlic and cashews in a blender and grind it to a smooth paste.

    Put a skillet on medium heat and let it warm up. Add oil.  Once it warms up, add cumin and fennel seeds and let them sizzle. Add the onion-tomato-cashew paste.  Add turmeric powder, red chilly powder and garam masala . Mix and saute till the mixture thickens a bit for 2-4 minutes.

    Now add the baby corn. Add salt and mix well. Add 1 cup of water.Cover the skillet. Let it cook on medium heat for 10-12 minutes. Check intermittently so the bottom layer doesn't burn. The corn should become tender and gravy should get thicker.

    Crush the fenugreek leaves on your palm and add in. Add in lemon juice. Give a good stir so everything mixes well together. Turn off the heat.

    Check and if necessary, adjust the seasoning. Garnish with cilantro leaves and serve hot

    InstantPot Instructions:

    Combine the onion, tomato, ginger, garlic and cashews in a blender and grind it to a smooth paste.

    Start the InstantPot on SAUTE Mode.  Add oil in main steel insert. Once it warms up, add cumin and fennel seeds and let them sizzle. Add the onion-tomato-cashew paste.  Add turmeric powder, red chilly powder and garam masala . Mix and saute till the mixture thickens a bit for 2-4 minutes.

    Now add the baby corn. Add salt and mix well. Add 1 cup of water. Cancel Saute.

    Choose PRESSURE COOKING or MANUAL mode and choose 3 minutes high pressure. Vent sealed. After InstantPot beeps, when it's done cooking,  wait for 5 minutes on keep warm timer and release leftover pressure. Open the lid.

    Crush the fenugreek leaves on your palm and add in. Add in lemon juice. Give a good stir so everything mixes well together. If the curry is too watery, start the SAUTE again and let it boil for few minutes.

    Check and if necessary, adjust the seasoning. Garnish with cilantro leaves and serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 175mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 2g

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