Tandoori Baby Corn
Tandoori Baby Corn
Tandoori Baby Corn Recipe is a delicious Indian appetiser made with baby corn marinated in spiced yoghurt and grilled until perfectly smoky and flavourful. Crispy on the outside and tender on the inside, this easy starter is perfect for parties, barbecues and festive gatherings.
If you enjoy classic tandoori flavours, this Tandoori Baby Corn Recipe is guaranteed to become a favourite. The combination of creamy yoghurt, aromatic spices and fresh baby corn creates a dish that is both simple and incredibly satisfying. Moreover, the natural sweetness and crunch of baby corn pair beautifully with the smoky, tangy marinade.
Traditionally, tandoori dishes are cooked in a clay oven known as a tandoor, which gives them their characteristic smoky flavour. However, you can easily recreate similar results at home by grilling the baby corn in an oven, on a barbecue or even in a hot pan. As a result, this recipe remains accessible while still delivering authentic tandoori flavours.
One of the things I love most about this recipe is its versatility. Whether you are preparing a quick appetiser for guests or a healthy snack for the family, Tandoori Baby Corn works beautifully for any occasion. Furthermore, the recipe requires only a handful of ingredients and minimal preparation.
For the best results, always use fresh baby corn. Fresh baby corn retains a slight crunch after cooking and absorbs the flavours of the marinade exceptionally well. Consequently, every bite delivers the perfect combination of texture, spice and smokiness.
What is Tandoori Baby Corn?
Tandoori Baby Corn is an Indian appetiser prepared by marinating baby corn in a yoghurt and spice mixture before grilling or roasting it until lightly charred.
Unlike fried snacks, this recipe develops its flavour from the marinade and grilling process. As a result, it offers a healthier yet equally delicious alternative to many traditional appetisers.
Why You’ll Love This Tandoori Baby Corn Recipe
Packed with authentic tandoori flavours
Quick and easy to prepare
Naturally vegetarian
Perfect for parties and gatherings
Healthy and flavourful appetiser
Great for barbecues and grilling
Restaurant-style starter at home
Moreover, the recipe uses simple ingredients that are easy to find. In addition, it pairs wonderfully with a variety of dips and chutneys. Finally, it makes a great addition to festive menus and weekend meals.
Ingredients You’ll Need
Baby Corn
Baby corn is the star ingredient of this recipe. Most importantly, it provides a naturally sweet flavour and satisfying crunch.
Yoghurt
Yoghurt forms the base of the marinade and helps the spices coat the baby corn evenly.
Ginger and Garlic
Ginger and garlic add depth, warmth and authentic flavour to the marinade.
Lemon Juice
Lemon juice adds freshness and balances the richness of the yoghurt.
Tandoori Spices
A blend of traditional Indian spices creates the bold flavour and vibrant colour associated with tandoori dishes.
Fresh Coriander
Fresh coriander adds freshness and enhances the overall flavour of the dish.
Serving Suggestions
Serve Tandoori Baby Corn with:
Mint Chutney
Green Chutney
Onion Salad
Lachha Onions
Naan
Tandoori Roti
Alternatively, serve it as a party appetiser or barbecue starter. Likewise, it pairs beautifully with other Indian grilled dishes and festive spreads.
What Makes This Recipe Special?
This Tandoori Baby Corn Recipe stands out because it transforms a simple vegetable into a flavour-packed appetiser using a rich yoghurt marinade and aromatic spices. Unlike many starters that require deep-frying, this recipe relies on grilling to create its delicious flavour and texture.
Moreover, the combination of smoky spices and crunchy baby corn makes every bite incredibly satisfying. As a result, it appeals to both children and adults alike.
Storage and Reheating
Store leftover Tandoori Baby Corn in an airtight container in the refrigerator for up to 2 days.
When reheating, warm it in an oven, air fryer or hot pan until heated through. However, for the best texture and flavour, serve it fresh from the grill.
Tandoori Baby Corn Recipe FAQs
Can I make Tandoori Baby Corn in an air fryer?
Yes. In fact, the air fryer works very well and produces beautifully roasted baby corn with minimal oil.
Can I cook Tandoori Baby Corn on a barbecue?
Absolutely. A barbecue adds additional smokiness and enhances the overall flavour.
How long should I marinate the baby corn?
For the best flavour, marinate it for at least 30 minutes. However, a longer marination time produces even better results.
What should I serve with Tandoori Baby Corn?
Mint chutney, onion salad and naan all pair wonderfully with this dish.
Is Tandoori Baby Corn healthy?
Yes. Because it is grilled rather than fried, it offers a lighter appetiser option while still delivering plenty of flavour.
Other recipes you might like to try are Tandoori Paneer Tikka, Haryali Paneer Tikka, Tandoori Broccoli, Ajwain Fish Tikka, Tandoori Soya Chaap, Tandoori Mushroom Tikka, Hariyali Chicken Tikka and Tandoori Chicken.
Ingredients
250 grams baby corns
For Marinade
1 cup plain yogurt
1 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon paneer tikka masala
1 teaspoon dry fenugreek leaves (kasuri methi)
1 tablespoon gram flour
1 tablespoon mustard oil
2 teaspoons green chilli ginger paste
Other Ingredients
Butter for greasing baking tray
1 teaspoon chaat masala
Juice of 1 lemon
Directions
To prepare the marinade, place a strainer on a bowl and pour the yogurt into it. Keep this in the fridge or a cool place for 1-2 hours and let all the water drain out. You will be left with thick, hung yogurt in the cloth. 1 cup of yogurt will give ½ cup of thick yogurt. Empty the thick hung yogurt in a bowl.
Add salt, red chilli powder, paneer tikka masala, kasuri methi, gram flour, mustard oil, ginger green chilli paste to the hung yogurt and whisk it to form a smooth consistency marinade.
Boil the baby corn for 2-3 minutes to slightly soften them. Drain the corns and keep aside to cool.
Once the corn has cooled down, add them to the prepared marinade and gently mix to coat the baby corns. Cover and set aside for at least 3-4 hours or overnight.
Smoking the Baby Corn- This is an optional step so do skip if you wish to not smoke the baby corn.
Heat a piece of charcoal over direct heat until it is red hot. With the help of tongs, keep on turning the charcoal piece so that it burns evenly. Place a small plate in the center and place it on the marinated bowl. Place the hot charcoal in the bowl-shaped foil and pour melted ghee/oil on top of the hot charcoal. You will see smoke coming out of charcoal.
Immediately close the bowl with a lid/ aluminium foil and let it remain like this for 2-3 minutes. After 2-3 minutes, remove the charcoal bowl. The longer you keep the lid closed, the smokier the baby corns will infuse. Usually 2 minutes is enough, but you can experiment with it based on your taste.
Pre-heat the grill to 220 C/200 Fan /Gas mark 7. Place the baby corn on a roasting tray lined with greased parchment paper and grill for 15 minutes, turning once halfway. Grease the baby corn halfway during cooking using butter/oil.
Sprinkle chaat masala and lemon juice.
Enjoy with onion salad, lime and green chutney.
