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.
THE RECIPE CARD IS LOCATED TOWARDS THE END. Amazon affiliate link disclosure is below as well. Before scrolling to the recipe card, do check the HELPFUL RECIPE TIPS in the post.
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 !!
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)
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
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.
Let’s make this exotic delicious yet easy to make Baby Corn Masala Curry recipe together.
Do you like Indian Food ? Want to learn some easy Indian Food Recipes ? Do check out some our favorite and popular recipes..