Baby Corn Curry Veg Recipes of India You Must Try

India’s culinary heritage is a vast tapestry of vibrant spices, fresh vegetables, and comforting gravies. Among the many delightful dishes, baby corn curry stands out as a subtly flavorful and nutritious vegetarian option perfect for any meal.

Baby corn, tiny yet tender, absorbs spices beautifully, making it an ideal vegetable for curries. This dish brings together aromatic ingredients like cumin, coriander, and garam masala to create a rich, creamy curry that’s both comforting and light.

Whether you’re a seasoned cook or a beginner looking to explore Indian vegetarian recipes, this baby corn curry will quickly become a favorite. It pairs wonderfully with steamed rice, roti, or naan, making it a versatile addition to your meal rotation.

Plus, it’s quick to prepare and packed with nutrients, making it a wholesome choice for the whole family.

Why You’ll Love This Recipe

This baby corn curry recipe is a fantastic way to enjoy a traditional Indian vegetable curry with a modern twist. The baby corn adds a delightful crunch and sweetness that balances the spices perfectly.

It’s a recipe that’s:

• Quick and easy: Ready in under 30 minutes, ideal for busy weeknights.
• Healthy and nutritious: Low in calories but rich in fiber and vitamins.
• Vegetarian and vegan-friendly: Suitable for a wide range of dietary preferences.
• Flavorful: Bursting with authentic Indian spices that warm the palate.
• Versatile: Pairs well with rice, Indian breads, or even as a side to grilled dishes.

Ingredients

• 200 grams baby corn, cut into bite-sized pieces
• 2 tablespoons oil (vegetable or mustard oil)
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 medium tomatoes, pureed or finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 cup coconut milk or heavy cream (optional for richness)
• Salt to taste
• Fresh coriander leaves for garnish
• 1/2 cup water (adjust as needed for gravy consistency)

Equipment

• Medium saucepan or deep skillet
• Knife and chopping board
• Measuring spoons and cups
• Wooden spoon or spatula
• Blender or food processor (optional for tomato puree)

Instructions

1. Prepare the baby corn: Wash and cut the baby corn into bite-sized pieces. Set aside.
2. Heat oil and temper spices: In a medium saucepan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Sauté onions: Add the finely chopped onions and sauté until golden brown, about 5-7 minutes. This step builds the curry’s base flavor.
4. Add ginger and garlic: Stir in the grated ginger and minced garlic. Cook for 1-2 minutes until the raw smell disappears.
5. Add tomatoes and spices: Pour in the tomato puree or chopped tomatoes. Add turmeric, red chili powder, coriander powder, and salt. Cook until the oil starts to separate from the masala, about 5-6 minutes.
6. Cook baby corn: Add the cut baby corn to the pan and mix well so it is coated with the spice mixture.
7. Add water and simmer: Pour in 1/2 cup water, stir, and cover the pan. Let it simmer on low heat for 10-12 minutes or until the baby corn is tender but still retains some crunch.
8. Add coconut milk or cream: For a richer curry, stir in the coconut milk or cream and cook for another 3-4 minutes. Adjust salt if needed.
9. Finish with garam masala: Sprinkle garam masala on top and mix well. Turn off the heat.
10. Garnish and serve: Garnish with fresh coriander leaves and serve hot with steamed rice or Indian breads.

Tips & Variations

“For an even more flavorful baby corn curry, try roasting the baby corn lightly before adding it to the curry. This adds a subtle smoky depth.”

• Use mustard oil for an authentic pungent flavor, or vegetable oil for a milder taste.
• Adjust the spice level by reducing or increasing the red chili powder.
• Try adding peas or diced potatoes to bulk up the curry and add more texture.
• For a dry curry version, cook the baby corn until the gravy thickens and clings to the vegetables.
• Swap coconut milk with yogurt for a tangy twist, but add it off the heat to prevent curdling.

Nutrition Facts

Serving Suggestions

This baby corn curry shines when paired with simple, fluffy steamed basmati rice or warm Indian breads like chapati and naan. For a more indulgent meal, serve alongside dal tadka (lentil curry) or a cucumber raita to cool the palate.

Try it with a side of Half Runner Beans Recipe for a colorful and nutritious vegetable platter. If you’re in the mood for some homemade bread to go with your curry, the Hamburger Bun Sourdough Recipe is a fantastic option.

And for a sweet finish to your meal, don’t miss the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Baby corn curry is a delightful addition to any Indian meal, combining the sweetness and crunch of baby corn with a robust, spiced tomato gravy. This recipe is easy to prepare, healthy, and adaptable to your taste preferences.

Whether you are looking for a weekday dinner or a dish to impress your guests, baby corn curry fits the bill perfectly.

Its vibrant flavors and creamy texture make it a crowd-pleaser that can be enjoyed by vegetarians and non-vegetarians alike. By using common pantry spices and fresh ingredients, you can bring a taste of India right into your kitchen.

Don’t hesitate to experiment with this recipe by adding your favorite vegetables or adjusting the spices to your liking. Happy cooking!

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