Child Corn Masala recipe with step-by-step photographs. It is a creamy and scrumptious Child Corn Curry made within the basic North Indian type. A vegan recipe and makes for a comforting meal when paired with Indian flat breads or steamed rice.
There are a number of dishes that I make with child corn. I’ve already shared some Baby Corn Recipes on the weblog. Child corn blends effectively with any gravy or sauce or curry, be it North Indian, Indo Chinese language and even world delicacies.
I often add child corn in pulao or rice dishes or in Chinese language recipes. On some uncommon events, I make recipes with child corn because the hero ingredient.
This child corn masala recipe doesn’t use any heavy components like butter and cream. So is mild and but scrumptious. The creaminess comes from mixing the cashews, melon seeds and tomatoes – which kind the curry base on this recipe.
This child corn curry goes effectively with roti, naan, steamed rice or jeera rice. You can even accompany some recent vegetable salad by the facet.
How one can make Child Corn Masala
1. In a blender or grinder, add the next components:
- 1 medium sized onion or ⅓ cup chopped onions
- 3 medium sized tomatoes or 1.5 cups chopped tomatoes
- 3 to 4 small to medium garlic cloves, peeled
- 1 inch ginger, peeled and chopped
- 1 inexperienced chili, chopped
- 1 black cardamom, elective
- 1 inch cinnamon
- 2 inexperienced cardamoms
- 2 cloves
- 1 single, skinny strand of mace, elective
- ¼ cup chopped or damaged cashews
- 2 tablespoon magaz (melon seeds)
2. Mix or grind to a easy paste with some water. Don’t make a skinny paste. Additionally guarantee to make a finely floor paste with none chunks or small items.
3. Warmth 3 tablespoons of oil in a heavy pan or kadai. Protecting warmth to a low, add 1 tej patta (Indian bay leaf).
4. Fry the leaf until aromatic after which add the bottom masala paste.
5. Proceed to sauté and stir fairly usually. After 10to 12 minutes add the bottom spice powders:
- 1 teaspoon coriander powder
- ½ teaspoon pink chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
6. Proceed sauteing until the entire masala begins coming collectively.
7. That is how the consistency of the masala ought to be – effectively sautéed. This sautéing course of takes approximate 20 to 25 minutes on a low to medium warmth.
So one wants endurance and time when doing this technique. Additionally the masala needs to be stirred very often.
You will note oil leaving the perimeters of the masala and it’ll collect collectively and in addition look shiny.
8. When the masala paste is sautéed effectively, add water and chopped child corn (200 to 250 grams).
9. Carry the curry to a boil after which simmer for 10 to 12 minutes on a low to medium warmth until the child corn gravy thickens and also you get a medium consistency gravy.
10. Lastly add crushed kasuri methi (dry fenugreek leaves) and salt as required. Stir and test the style of child corn curry.
Add extra salt, pink chilli powder or garam masala powder if required. Change off the warmth.
11. Serve Child Corn Masala sizzling garnished with coriander leaves accompanied with roti, naan, phulka, paratha or steamed rice.
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Child Corn Masala | Child Corn Curry
Child corn masala curry recipe made in North Indian type. The recipe is scrumptious and has a creamy consistency.
Prep Time 10 minutes
Cook dinner Time 50 minutes
Whole Time 1 hr
essential components for child corn masala
Forestall your display screen from going darkish whereas making the recipe
Rinse the child corn first. Slice the bottom thinly.
Then chop the child corn both diagonally, vertically or into 1 inch slices.
Take all of the components talked about below the checklist “grind to stick” in a blender or grinder.
Add little water and make a easy paste. Do not add an excessive amount of water as then the masala splutters whereas frying.
making child corn masala
Warmth oil in a pan or kadai.
Add bay leaf and fry until aromatic for 7-8 seconds.
Add the masala paste. Saute and carry on stirring the masala paste.
After 10-12 minutes add all of the spice powders – turmeric powder, pink chili powder, garam masala powder and coriander powder.
Stir effectively. Proceed to saute, stirring very often until the oil separates from the masala.
The masala has to essentially sauted very effectively.
This takes approx 20-25 minutes on a low to medium flame.
cooking child corn curry
Subsequent add water and child corns.
Carry to a boil after which simmer the gravy for 10-12 minutes on a low to medium flame until you get a medium consistency gravy and the child corn have cooked.
Lastly add crushed kasuri methi and salt as required.
Stir and test the style of curry. add extra salt, pink chilli powder or garam masala powder if required.
Serve the child corn masala curry sizzling with some naan, rotis or jeera rice.
- * add extra water if required and if the child corn masala gravy is just too thick.
- If the child corn masala gravy turns into skinny then simmer until the gravy thickens.
- On this child corn masala recipe I’ve blended each the onions and tomatoes collectively. So sauteing this paste takes a variety of time. If you wish to be fast, then add the onion paste first and saute until golden brown after which add the tomatoes-spice-nuts paste.
Child Corn Masala | Child Corn Curry
Quantity Per Serving
Energy 304 Energy from Fats 180
% Day by day Worth*
Saturated Fats 2g13%
Polyunsaturated Fats 2g
Monounsaturated Fats 15g
Vitamin A 1312IU26%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 7mg47%
Vitamin Okay 16µg15%
Vitamin B9 (Folate) 44µg11%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Child Corn Masala submit from the weblog archives first printed in December 2013 has been up to date and republished on December 2022.