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Babycorn Masala

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With the Diwali fever over, everyone must have fallen back into their regular routine. After indulging in all the oily and sugar laden sweets and savouries, I was just craving for some very simple comforting food like Rasam and Kootu or even just some curd rice. I have been having only things like that for the last couple of days.

I had prepared this Babycorn Masala for lunch few days before Diwali. My children love eating babycorn as such and they just loved this gravy since it was very mildly spiced. Both my kids were asking for more and more helpings. What more can a mother ask for? So here is the recipe:



What you’ll need
  1. Babycorn – about 15
  2. Turmeric Powder – ¼ tsp
  3. Coriander Powder – 1 tsp
  4. Chilly Powder – 1 tsp
  5. Garam Masala Powder – ½ tsp
  6. Kasuri Methi – 1 tsp, crushed
  7. Cumin Seeds – 1 tsp
  8. Salt to taste
  9. Oil – 3 tbsp

For the gravy
  1. Onion – 2 Big
  2. Tomatoes – 3 – 4 Medium
  3. Garlic – 2 cloves
  4. Ginger – 1 inch piece
  5. Cashewnuts – 5 to 6

Method                                                                                                             
  1. Wash and the babycorns into halves vertically. Chop the capsicum into big cubes.
  2. Cook the babycorn in salted water for 5 minutes. Drain and set aside.
  3. Heat a Kadai with a tbsp of oil. Once heated, add roughly chopped onions, grated ginger and crushed garlic cloves.  Saute for few minutes or till the onions turn light brown. Cool and grind alongwith cashewnuts into a smooth paste.
  4. In the same kadai, add a tsp of oil and add the chopped tomatoes. Saute till they get soft. Cool, grind and keep aside.
  5. Also sauté the capsicum cubes and set aside.
  6. Heat a Kadai with the remaining oil, Add cumin seeds once they splutter add the fried onion – cashew paste and fry for 4 to 5 minutes on medium flame.
  7. Add the turmeric powder, coriander powder, and chilly powder and fry for a minute.
  8. Next add the tomato paste and fry for another 3 to 4 minutes.
  9. Add the cooked babycorn and sautéed capsicum. Add salt to taste and mix well.
  10. Add enough water to adjust the consistency about 1.5 to 2 cups.
  11. Add crushed kasuri methi and mix well.
  12. Cover and simmer for 5 to 6 minutes. Remove from heat.


Delicious Babycorn Masala is ready.


Serve hot with Rotis or any Indian flat bread.













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