Baby Corn Butter Masala Recipe
Baby Corn Butter Masala is a quintessential North Indian dish that is both creamy and packed with bold flavors. Perfect for lunch or dinner, this vegetarian recipe combines crispy baby corn with a luscious tomato-based gravy enriched with spices, cashew paste, and fresh cream. Pair it with Indian bread or flavored rice for a meal that’s sure to impress your family and guests.
Recipe Details:
- Cuisine: North Indian
- Course: Lunch/Dinner
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 500 grams, sliced |
| Tomatoes | 3, pureed |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 1/4 cup |
| Butter (Salted) | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon, crushed |
| Salt | To taste |
| Oil or Butter | As needed |
Ingredients for the Paste
| Ingredient | Quantity |
|---|---|
| Onion | 1 |
| Ginger | 1 inch, peeled |
| Garlic | 6 cloves |
| Cashew Nuts | 2 tablespoons |
Nutritional Information (Per Serving Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Fat | 25 g |
| Fiber | 3 g |
Instructions
Step 1: Prepare the Cashew-Onion Paste
- In a mixer grinder, combine onion, ginger, garlic, and cashews.
- Add a little water and grind into a smooth paste.
- Transfer the paste to a bowl and set aside for later use.
Step 2: Cook the Baby Corn
- Heat 1 tablespoon of butter in a curry pan over medium heat.
- Add the sliced baby corn and stir-fry for 8–10 minutes until golden brown and cooked through.
- Remove the baby corn from the pan and set aside in a bowl.
Step 3: Prepare the Butter Masala Base
- In the same pan, add another tablespoon of butter or oil.
- Add the prepared onion-cashew paste and sauté over medium heat until the paste turns light brown and oil begins to separate (about 6–8 minutes).
- Stir in red chili powder and tomato puree. Cook the mixture, stirring occasionally, until the masala turns a vibrant red and begins to thicken.
Step 4: Simmer the Gravy
- Add cumin powder, garam masala, and 1 cup of water to the masala mixture.
- Stir well and let the gravy simmer for 10–15 minutes over medium heat until it thickens and the flavors meld together.
Step 5: Add Cream and Baby Corn
- Stir in fresh cream and salt to taste.
- Add the roasted baby corn to the gravy, ensuring the pieces are well-coated.
- Simmer for another 5–10 minutes, allowing the baby corn to absorb the flavors of the gravy.
Step 6: Finishing Touch
- If the gravy appears too runny, simmer for a few more minutes until it reaches the desired consistency.
- Sprinkle crushed kasuri methi over the dish and give it a final stir.
Step 7: Serve
- Serve the Baby Corn Butter Masala hot, garnished with a drizzle of cream if desired.
- Pair it with Indian breads like naan, roti, or paratha, or serve alongside jeera pulao, papad, and tomato-onion-cucumber raita for a complete and satisfying meal.
Cooking Tips
- Texture Matters: For a creamier gravy, soak cashews in warm water for 10 minutes before blending.
- Adjust Spice Levels: Reduce or increase red chili powder based on your spice preference.
- Vegan Option: Substitute cream with cashew or coconut cream and butter with vegan butter or oil.
Enjoy this flavorful Baby Corn Butter Masala as a comforting homemade meal or a crowd-pleasing dish at a gathering!
