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5 from 1 vote

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 Time10 minutes
Cook Time15 minutes
Additional Time10 minutes
Total Time35 minutes
Course: dinner
Cuisine: Indian
Servings: 4 cups
Calories: 92kcal

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
  • ¼ cup cashews
  • 1 Tablespoon oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 teaspoons Garam masala
  • 2 teaspoon Ginger-Garlic paste
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder- adjust per taste
  • 1 Tablespoon 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

Serving: 1cup | Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 175mg | Fiber: 2g | Sugar: 3g