Baby Corn Gravy Recipe

Cooking Directions

• STEP 1.Blanch the baby corns in boiling water for a few minutes until they are tender.
• STEP 2.In a blender, blend together tomatoes, cashew nuts, ginger, and garlic to make a smooth paste.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add the tomato-cashew paste and cook until the oil separates.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 5.Add the blanched baby corns and salt. Mix well and cook for a few minutes until the baby corns are well coated with the gravy.
• STEP 6.Add water to adjust the consistency of the gravy and simmer for 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can blanch the baby corns in advance and store them in the refrigerator until ready to use.
• For a creamier gravy, you can add a tablespoon of fresh cream or cashew paste.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can also add other vegetables like capsicum or peas to the gravy for variation.

Storage and Serving

• Leftover baby corn gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve the baby corn gravy hot with steamed rice, jeera rice, or roti.