Baby Corn Butter Masala Recipe
Introduction
If you’re craving a rich, creamy, and aromatic North Indian curry that perfectly blends the flavors of butter and spices, then Baby Corn Butter Masala is just what you need. This vegetarian dish, bursting with vibrant colors and delectable taste, is ideal for a hearty lunch or dinner. Whether served with Indian bread like naan, chapati, or a fragrant jeera pulao, it promises to elevate any meal. Baby corn, with its tender yet crunchy texture, absorbs the creamy, spiced gravy, making each bite a savory delight.
Perfect for family meals, this recipe combines easy-to-follow steps and common ingredients to create a restaurant-quality dish at home. Let’s dive into the details!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Baby corn (cut into slices) | 500 grams |
| Tomatoes (pureed) | 3 medium |
| Red chili powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Fresh cream | 1/4 cup |
| Butter | 2 tablespoons |
| Salt | To taste |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Sunflower oil (or butter) | As required |
| Onion | 1 medium |
| Ginger (peeled) | 1-inch piece |
| Garlic cloves | 6 cloves |
| Cashew nuts | 2 tablespoons |
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch/Dinner
Diet: Vegetarian
Instructions:
-
Prepare the Onion-Ginger-Garlic Paste:
Begin by preparing the onion, ginger, garlic, and cashew nuts for the paste. In a mixer grinder, combine these ingredients along with a little water and blend until smooth. Set aside for later use. -
Roast the Baby Corn:
Heat 1 tablespoon of butter in a curry pan over medium heat. Once the butter melts, add the sliced baby corn and stir-fry for 8-10 minutes until it becomes tender and slightly golden. You want it well-roasted, so ensure the corn gets a nice caramelization. Once done, remove from the pan and set aside. -
Prepare the Base Masala:
In the same pan, add a little more oil (or butter if preferred). Add the onion paste to the pan and sauté it over medium heat until the paste turns light brown, and the oil starts separating from the masala. This step is crucial to bring out the deep flavors of the onion and cashews. -
Add Spices and Tomato Puree:
Now, add the red chili powder and the pureed tomatoes to the pan. Stir the mixture and sauté for another 5 minutes or until the oil begins to separate and the masala turns a bright red color, indicating it’s well-cooked. -
Simmer the Gravy:
Once the masala is roasted and fragrant, add the cumin powder, garam masala powder, and 1 cup of water. Stir everything together, and let the gravy simmer for 10 to 15 minutes over medium heat, allowing the flavors to meld and the gravy to thicken. -
Finish the Butter Masala:
Once the gravy reaches the desired consistency, stir in the fresh cream and salt. Then, add the roasted baby corn pieces back into the pan. Mix everything gently to coat the baby corn in the creamy masala, and allow it to simmer for another 5-10 minutes, so the corn can absorb all the flavors. -
Adjust Consistency:
If the sauce appears too runny, let it simmer a little longer until it thickens to your preference. You want a rich, velvety texture for the gravy. -
Add Kasuri Methi:
Once the curry has thickened, turn off the heat and sprinkle crushed kasuri methi (dried fenugreek leaves) over the curry. This will infuse the dish with an irresistible aroma and additional flavor. -
Serving Suggestions:
Serve this delectable Baby Corn Butter Masala hot with your favorite Indian bread, such as naan, paratha, or chapati. You can also pair it with jeera pulao (cumin rice), a crispy papad, and a side of tomato-onion-cucumber raita for a complete and satisfying meal.
Tips for the Perfect Baby Corn Butter Masala:
-
Roasting the Baby Corn: Roasting the baby corn in butter adds a layer of flavor that really makes a difference in the final dish. Don’t rush this step—take your time to get a nice, golden brown color.
-
Creamy Texture: If you prefer a richer gravy, feel free to increase the amount of fresh cream or even add a dollop of yogurt at the end for a slight tang.
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Adjusting Spice Levels: If you like your curry spicier, you can increase the amount of red chili powder or add a chopped green chili while making the onion paste.
-
Kasuri Methi: Always crush the kasuri methi between your palms before adding it to the dish. This helps release its essential oils and enhances its flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 15g |
| Fiber | 3g |
| Sodium | 400mg |
Conclusion
This Baby Corn Butter Masala Recipe is an incredible vegetarian curry that brings the essence of North Indian cuisine into your kitchen. With its rich, creamy texture and aromatic spices, it’s perfect for impressing guests or enjoying a comforting meal with your family. Enjoy the velvety gravy with soft, fresh naan, or complement it with fluffy jeera rice for an unforgettable dining experience.
Give this recipe a try today, and indulge in the creamy goodness of Baby Corn Butter Masala!
