Baby Corn Masala Gravy

Baby corn masala is a very tasty and comforting baby corn gravy cooked in tomato onion masala, this curry pairs amazing with paratha or roti.

Baby Corn Masala Gravy:

Baby corn is one of my favorite vegetables in Indo-Chinese food, stir-fried vegetable, and noodles recipes. A few times have had tried Baby Corn Curry, Baby  Corn Jalfrezi, and baby corn rice too but my love still remains with the Indo Chinese only until recently.

This Baby Corn Masala Gravy has made my mindset changed and I now started liking this assorted vegetable as in a classic Veg gravy dish. I served this curry with whole wheat parathas and boy oh boy the family went CRAZY for it.

I am yet to try baby corn masala with plain rice but I am sure it would taste amazing with that too. Now every time I am seeing baby corn at the market I surely don’t forget to grab a few packs.

Basic Ingredients for Baby corn Gravy:

  • 10-12 baby corn, cut into rounds
  • For paste-Tomato, onion, garlic, ginger, red chilli and cashew nuts
  • Spices-Turmeric powder, Kashmiri Red chilli powder, Garam masala, Coriander powder
  • Dry methi leaves
  • Cumin powder
  • Olive oil-You may use any other oil of your choice.
  • Coriander leaves-For fresh flavors of herbs.

How to make Baby Corn Masala gravy?

First of all, make the paste needed for the gravy base. After that cook the paste in spices and add the baby corn, cook until it is thick or adjust the gravy to the desired consistency.

Always cook on medium heat and add spices as per your taste preferences only.


  • Saucepan


To make Paste

  • 2 medium sized tomatoes
  • 1 onion
  • 2 green chilly
  • 4 garlic cloves
  • 1″ ginger
  • 2 tablespoon cashewnuts
  • 3-4 cloves
  • 1 cinnamon stick

Other Ingredients:-

  • 10-12 baby corn, cut into rounds
  • 1 teaspoon turmeric powder
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • salt to taste
  • 1 teaspoon dried methi leaves
  • 1 teaspoon cumin powder
  • 1 tablespoon olive oil
  • 2 tablespoon coriander leaves, chopped
  • 2 cups water


For Paste

  • Heat olive oil in a pan and add cloves, cinnamon, ginger, garlic, and onions. Saute for a minute.
  • Add tomatoes, green chili, and cashew nuts. Stir and cook for 5 minutes.
  • Let the mixture cool a little and make a paste in a blender. Set aside.
  • Into the same pan add dried methi and cumin powder, stir and add the paste made above.
  • Add all the spices powders and salt Cook for 5 minutes, stirring continuously.
  • Add baby corn rounds and 2 cups of water, cover the pan and let it cook on simmer for 20 minutes.
  • Remove the lid of the pan, stir and cook for 2 minutes more.
  • Add chopped coriander leaves, serve and enjoy.


Adjust the spices and salt as per your taste. Add more or less water as per your desired consistency of the gravy.

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