Baby Corn Veg Recipes Of India: Easy & Delicious Ideas

Baby corn is a delightful and versatile vegetable that has found its way into the heart of Indian kitchens. These miniature corns are tender, mildly sweet, and absorb spices beautifully, making them perfect for a variety of Indian vegetable dishes.

Whether you’re a seasoned cook or a kitchen novice, baby corn veg recipes offer a fantastic way to add texture and nutrition to your meals. Indian cuisine brings out the best in baby corn by blending it with aromatic spices, fresh herbs, and complementary vegetables to create dishes that are both comforting and exciting.

In this blog post, we’ll explore some popular and flavorful baby corn veg recipes from India that you can easily whip up at home. From spicy stir-fries to creamy curries, these recipes showcase the versatility of baby corn and the richness of Indian culinary traditions.

So, get ready to tantalize your taste buds with these vibrant and healthy dishes!

Why You’ll Love This Recipe

Baby corn dishes are not only delicious but also incredibly healthy. They are low in calories, high in fiber, and packed with essential vitamins and minerals.

Indian baby corn veg recipes are especially appealing because they combine these health benefits with a burst of flavors from traditional spices like cumin, turmeric, garam masala, and coriander.

These recipes are perfect for a quick weeknight meal or to impress guests with something unique and tasty. They are naturally vegetarian and can be easily made vegan, gluten-free, or adjusted to suit your dietary preferences.

Plus, baby corn cooks quickly, making these dishes convenient and time-saving.

Ingredients

• Baby corn: 250 grams, washed and cut into halves or thirds
• Onion: 1 medium, finely chopped
• Tomato: 1 medium, pureed or finely chopped
• Green chili: 1-2, finely chopped
• Ginger-garlic paste: 1 teaspoon
• Cumin seeds: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chili powder: 1 teaspoon (adjust to taste)
• Garam masala: ½ teaspoon
• Coriander powder: 1 teaspoon
• Fresh coriander leaves: a handful, chopped
• Oil: 2 tablespoons (vegetable or mustard oil)
• Salt: to taste
• Water: as needed
• Optional vegetables: bell peppers, peas, carrots (chopped)
• Fresh cream or coconut milk: 2 tablespoons (for creamy versions)

Equipment

• Non-stick frying pan or wok
• Sharp knife
• Cutting board
• Measuring spoons
• Spoon or spatula for stirring
• Mixing bowls
• Blender or food processor (optional, for tomato puree)

Instructions

1. Prepare the baby corn: Wash the baby corn thoroughly. Cut into halves or bite-sized pieces depending on your preference. Set aside.
2. Heat oil: In a non-stick pan or wok, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
3. Sauté aromatics: Add finely chopped onions and sauté until they turn golden brown. Then add the ginger-garlic paste and green chili, cooking for 1-2 minutes until fragrant.
4. Add spices: Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for about 30 seconds to enhance their flavors.
5. Add tomato: Pour in the tomato puree or chopped tomatoes. Cook until the oil starts to separate from the masala, about 5-7 minutes, stirring occasionally.
6. Cook baby corn: Add the baby corn pieces to the pan. Stir well, coating them with the masala. Add a splash of water (about ¼ cup) to help cook the corn and create a semi-thick gravy.
7. Simmer: Cover the pan, reduce heat to low, and simmer for 8-10 minutes, or until the baby corn is tender but still has a slight crunch.
8. Add optional ingredients: If using additional vegetables like bell peppers or peas, add them now and cook for another 5 minutes.
9. Finish with garam masala: Sprinkle garam masala over the curry and stir gently. For a creamy touch, add fresh cream or coconut milk and simmer for 2 more minutes.
10. Garnish and serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or steamed rice.

Tips & Variations

“To enhance the flavor, dry roast the baby corn for a few minutes before adding it to the curry. This adds a subtle nuttiness that complements Indian spices beautifully.”

• For a dry stir-fry: Skip the water and cream, stir-fry baby corn with onions, bell peppers, and spices until lightly charred.
• Spicy baby corn manchurian: Add soy sauce, chili sauce, and vinegar for an Indo-Chinese twist.
• Use paneer or tofu: Add cubes of paneer or tofu to the baby corn curry for extra protein.
• Make it vegan: Replace cream with coconut milk or cashew cream.
• Adjust spices: Modify chili and garam masala quantities to suit your heat preference.

Nutrition Facts

Serving Suggestions

Baby corn veg recipes pair wonderfully with a variety of Indian breads like Hamburger Bun Sourdough or soft rotis. They also complement steamed basmati rice or jeera rice for a wholesome meal.

For a complete dining experience, serve with a side of cooling raita or a fresh salad.

Looking for other vegetable delights? Check out our Half Runner Beans Recipe or explore the rich flavors of Lau Recipe Bengali for more inspiration.

Delicious Baby Corn Veg Recipes of India

Baby Corn Masala

This rich and flavorful curry is perfect for festive occasions or everyday meals. It uses a blend of spices, onions, tomatoes, and cream to create a luscious gravy.

1. Follow the base recipe instructions above, using 1 cup tomato puree and 2 tablespoons fresh cream.
2. Cook until the gravy thickens and baby corn is tender.
3. Serve hot with naan or jeera rice.

Baby Corn Kurkure (Crispy Fried Baby Corn)

A popular snack or appetizer, baby corn kurkure is crispy, spicy, and utterly addictive.

• Marinate baby corn pieces in a mixture of gram flour (besan), rice flour, red chili powder, salt, and a pinch of chat masala.
• Deep fry in hot oil until golden and crispy.
• Serve with green chutney or ketchup.

Baby Corn & Peas Stir Fry

A simple, quick stir-fry that highlights the natural sweetness of baby corn and peas with a hint of mustard seeds and curry leaves.

1. Heat oil, add mustard seeds and curry leaves.
2. Add baby corn and peas, sauté with turmeric and salt.
3. Cook until vegetables are tender but crisp.
4. Finish with a squeeze of lemon and fresh coriander.

Baby Corn in Coconut Gravy

This South Indian-inspired recipe is creamy and mildly spiced, perfect for cooling down spicy meals.

• Grind grated coconut with green chilies and cumin to a smooth paste.
• Sauté baby corn with mustard seeds, curry leaves, and ginger.
• Add the coconut paste and simmer until well combined.
• Serve with steamed rice.

Baby Corn Tikka Masala

A vegetarian twist on the classic tikka masala, featuring marinated and grilled baby corn pieces in a luscious tomato-based sauce.

1. Marinate baby corn with yogurt, turmeric, garam masala, and chili powder.
2. Grill or roast until slightly charred.
3. Prepare a tikka masala gravy using onions, tomatoes, and cream.
4. Add grilled baby corn to the gravy and simmer for 5 minutes.
5. Garnish with coriander and serve with naan.

Conclusion

Baby corn is truly a gem in Indian cooking, offering a unique texture and the ability to absorb rich spices and flavors. These baby corn veg recipes from India are not only healthy and easy to prepare but are also sure to become favorites in your household.

Whether you prefer a spicy curry, a quick stir-fry, or a crispy snack, baby corn adapts beautifully to all these styles. Incorporating these recipes into your meal plan can add variety and excitement to your weekly menu.

Don’t forget to experiment with these dishes and tailor the spices to your liking. And if you’re interested in exploring more exciting recipes, be sure to check out our delightful Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or satisfy your sweet tooth with the Glazed Twist Donut Recipe.

Happy cooking and enjoy the wonderful flavors of Indian baby corn veg!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Baby Corn Veg Recipes of India”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful Indian-style baby corn vegetable dish cooked with aromatic spices and fresh vegetables. Perfect as a side or main dish for a wholesome meal.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g baby corn, chopped”, “1 medium onion, finely chopped”, “2 medium tomatoes, pureed”, “1 green chili, chopped”, “1 tsp ginger-garlic paste”, “1/2 tsp cumin seeds”, “1/2 tsp turmeric powder”, “1 tsp coriander powder”, “1/2 tsp garam masala”, “2 tbsp oil”, “Salt to taste”, “Fresh coriander leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan and add cumin seeds.”}, {“@type”: “HowToStep”, “text”: “Add chopped onions and saut\u00e9 until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add ginger-garlic paste and green chili; cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add tomato puree and cook until oil separates.”}, {“@type”: “HowToStep”, “text”: “Add turmeric, coriander powder, and salt; mix well.”}, {“@type”: “HowToStep”, “text”: “Add chopped baby corn and stir to coat with spices.”}, {“@type”: “HowToStep”, “text”: “Add 1/2 cup water, cover, and cook for 10-12 minutes.”}, {“@type”: “HowToStep”, “text”: “Sprinkle garam masala and mix gently.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander leaves and serve hot.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “5 g”, “fatContent”: “7 g”, “carbohydrateContent”: “18 g”}}