The crunchiness of the baby corns provide a great combination making this dish delectable to the palate. Serve the Baby Corn Masala for a quick weeknight dinner along with an Indian Bread and Raita.

Time:35 minutes


  • 20 spears of baby corn, cut into 1″ pieces
  • 2 onions, sliced thin
  • 1 large tomato, chopped or 1 tbsp tomato paste
  • 1 tsp of minced garlic
  • 1/2 tsp of minced ginger
  • 2-3 green chillies, slit
  • 1/2 tsp of red chilli powder
  • 1/2 tsp of jeera powder (cumin powder)
  • 2 tsp of coriander powder
  • 1/4 tsp of turmeric powder
  • 1/2 cup of milk or coconut milk
  • 1 tsp of garam masala powder (optional)
  • 1 tsp of salt (adjust to taste)
  • 1 small bunch of coriander leaves, for garnish (cilantro)
  • 1 tbsp of oil
  • 1/2 tsp of black mustard seeds


  • Heat oil in a pan and add the mustard seeds. When they pop, add the onions and fry until golden brown. Add the green chillies, ginger, garlic, chilli powder, cumin,
  • coriander, turmeric and some salt and saute for a few seconds.
  • Then add the tomato paste or chopped tomato and cook until it turns soft.
  • Add the baby corn and milk (or thin coconut milk) and more water and bring to boil.
  • Cook covered for about 5 mins.
  • Uncover, stir well and switch off flame. Add garam masala and chopped coriander leaves. Adjust salt
  • Serve hot with jeera rice, peas pulao, or chapati.