Baby corn masala is a classic North Indian style dish with crunchy baby corns in a creamy gravy made of onion, tomatoes, cashews, spices, milk and cream. This gravy tastes quite similar to a makhani gravy but I have not added any butter in the masala. This is quite a rich curry and goes well with roti / phulka, naan / kulcha, jeera rice and mildly spiced pulao like peas pulao or sweet corn pulao.
I added some red capsicum in the masala which adds a natural sweetness and together with tomato paste gives a nice color to the gravy. I love adding kasuri methi (dry fenugreek leaves) to any gravy as it enhances the flavor. If you are bored of serving paneer butter masala or shahi paneer to guests, try this baby corn masala for a change. As it's very rich and creamy, I love to have with phulkas / roti or jeera rice. Let's see how to make this delicious baby corn curry.
Notes and Tips
- Instead of cashews, you can use almonds or melon seeds.
- If you don't have tomato paste, use 3 medium tomatoes instead 2 big tomatoes.
- If the gravy is too thick, add little warm water or more milk.
- Do not over cook the baby corn, it should be just tender and retain some of the crunch.