Baby Corn Masala | How to make Baby Corn Masala

By Mayra Raghvani  |  1st Dec 2016  |  
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  • Baby Corn Masala, How to make Baby Corn Masala
Baby Corn Masalaby Mayra Raghvani
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    2

    People

25

0





About Baby Corn Masala Recipe

Crunchy from out side and soft from inside

Baby Corn Masala is a popular aromatic and delicious dish. You can try making this amazing Baby Corn Masala in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Baby Corn Masala by Mayra Raghvani has detailed steps with pictures so you can easily learn how to cook Baby Corn Masala at home without any difficulty. Baby Corn Masala is enjoyed by everyone and can be served on special occasions. The flavours of the Baby Corn Masala would satiate your taste buds. You must try making Baby Corn Masala this weekend. Share your Baby Corn Masala cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Mayra Raghvani for inputs. In case you have any queries for Baby Corn Masala you can comment on the recipe page to connect with the Mayra Raghvani. You can also rate the Baby Corn Masala and give feedback.

Baby Corn Masala

Ingredients to make Baby Corn Masala

  • Baby corns 6 to 7
  • maida 4 to 5 spoons
  • Rice flour 2 spoons
  • onion 1 Medium Size
  • capsicum 2 to 3 tsp
  • coriander 1/2 cup
  • mint leaves 1 tsp
  • garlic 6 to 7 cloves
  • ginger paste 1/4 tsp
  • Garam masala 1/2 tsp
  • ketchup 1/2 cup
  • turmeric 1/4 tsp
  • red chili powder 1/2 tsp
  • water as required
  • oil as required
  • salt as required

How to make Baby Corn Masala

  1. First, take some water boil it, add baby corns in it. Boil for 2 to 3 mins. You can use whole baby corn or else you can cut into small pieces or from the middle lengthwise
  2. Mean while you can chop onion and capsicums. Take coriander and mint leaves and garlic, roughly crush it, do not make paste.
  3. Now take one bowl add maida and rice flour, salt, crushed coriander mixture, ginger paste, a pinch of red chilli powder. Add required water to make thick slurry. It should not be very thin.
  4. Put oil in one pan for deep frying.
  5. Heat oil, dip corns in the paste and fry. First, fry on full flame then on medium flame. Fry till the corns turn golden.
  6. Place corn pieces on a tissue paper to remove excess oil.
  7. In 2 to 3 tablespoons oil, saute capsicums and onions. Cook for another minute, now add all remaining spices and ketchup.
  8. Mix it well. Add fried baby corns, mix it. Add required amount of water to cook well and form a gravy. Do not add much water.
  9. Cook for 3 to 4 mins. And switch off the flame. Garnish with coriander leaves. Serve

My Tip:

Do not add much water while cooking, otherwise, it becomes soggy. If you want gravy, add cornflour and water and make a thick gravy.

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