Masala Baby Corn is delicious and simple recipe of sauteed baby corns simmered in a onion tomato gravy with aromatic Indian spices.
Masala Baby Corn is a super quick and easy recipe that is perfect for a quick weekday dinner. It takes 15-20 minutes to prepare this dish and I love the simple flavours. Baby corn is quite a versatile recipe with its fresh, grassy earthy flavour and packed with nutrition too. With its less starch and calorie content, baby corn is considered as a preferred food for weight loss, along with high fiber content. Saying that, baby corn can cause allergic reactions at times hence should be eaten in small quantities.
My daughter loves baby corn, so I often cook Masala Baby corn for a quick lunch/dinner and enjoy it with Onion Coriander Tandoori Roti, Lachha Paratha or Mint and Sesame Lachha Paratha. In some baby corn recipes, baby corn is parboiled before adding to the gravy, but I feel boiling them loses lots of its flavour. I prefer to sauté them in a pan to lightly brown and cook them and the rest of the cooking is done in the gravy. In case you are using frozen baby corn, I would recommend thawing them completely before sautéing.
Other recipes you might like are Paneer Butter Masala, Paneer Do Pyaza, Paneer Bhuna Masala, Baby Corn Pepper Fry, Chilli Baby Corn, Salt and Pepper Baby Corn, Crispy Baby Corn and Vegetable Jalfrezi.
