Cooking Post -10 Baby corn Masala

Baby corn Masala


Baby corn- 1/2 pound

Tomatoes- 4 medium

Onion -3 medium

Garlic- 2 to 3 cloves

Coriander powder- 1/2 tablespoon

Cumin powder- 1/2 tablespoon

Red chilly powder -1/4 tablespoon

Salt to taste

Olive oil 

Fresh cilantro to garnish

Garam Masala – 1/4 tea spoon


 Clean Baby corn and cut them as shown in picture into bite size pieces. If you don’t get fresh Baby corn, you could use the canned Baby corn or frozen. Make sure you clean the canned Baby corn by rinsing it with water.


 Cut three medium size onions, 2 to 3  cloves of garlic and tomatoes and keep them aside.


  Take a medium size pan and  sauté cut onion and garlic in olive oil, to golden brown color. Make sure onions don’t burn out. Keep flame on medium while you cook.


When onion is golden brown, you can add cut tomatoes with little salt and turmeric powder. Mix well and close the pan with the lid to allow tomatoes to cook well, without adding water. You use the steam generating inside the pan to cook the tomatoes well. Always keep flame in medium. Once tomatoe is cooked, add coriander, cumin and red chilly powder and mix well by adding small quantity of water and cook until the masala cooks. Set aside to cool for sometime. 

 When the mixture is cool enough to be blended, pour some water and blend to a smooth fine paste.


  Take a pan with some olive oil and sauté the cut Baby corn until the corn is cooked. Then add the paste into the corn along with 1/4 teaspoon of Garam Masala powder and mix well and allow it to come to a boil, so everything is cooked well.


 Add salt to taste and chopped up cilantro to garnish. Enjoy it with chappathi, Roti or Naan.