August 04, 2016

Baby corn Tikka Masala

Every bite of the fried baby corns sauteed in heavy spiced gravy tastes delicious and a perfect side dish for any Indian bread variety. A different Baby corn recipe apart from usual baby corn manchurian or baby corn masala. Here is the simple and step by step perfect recipe to get tasty Baby corn Tikka masala gravy...



Pre time: 10 mins
Cooking time: 30 mins
Serves: 4




Marinating baby corns: 


Tender Baby corns - 12 cut in to 2 inch pieces


Mix the following items together and coat the baby corns with the paste well and allow to marinate for 30 minutes. Then shallow fry the baby corns to crispy golden brown colour in a non stick pan and keep aside.


Curd 2 tb spoons
Corn flour 2 tb spoons
Garlic ginger paste 1 tea spoon
Salt to taste















Other Ingredients:


Butter 1 tb spoon
Oil 2 tb spoons
Cumin seeds 1 tea spoon
Cloves, Cinnamon sticks, star aniseed and green cardamon for seasoning (Crushed coarsely)
Kasuri methi leaves 2 tea spoons
Salt to taste
Corainder seed powder 2 tea spoons
Kashmiri chilli powder 1 tea spoon
Cumin seed powder 1/2 tea spoon
Garam masala powder 1/4 tea spoon




For Gravy paste:


Heat 1 tb spoon of butter and oil in a pan and fry the following items till the tomatoes become mushy and allow them to cool. Then grind to paste and keep aside.


Sliced onions 3
Chopped tomatoes 3
Slitted green chillies 1
Garlic pods 8
Ginger 2 inch piece
Cashews 6 to 8


How to make Baby corn Tikka Masala?


Heat a non stick pan with oil and butter. Do the seasoning with cumin seeds.
Once they splutter add the crushed spices and pour the paste to it.













Stir for few seconds and add all the powders and salt.
Keep stirring in medium flame till the oil separates.
Pour two cups of water and wait till the gravy thickens.
Add the fried baby corn to the boiling gravy.


Pour one cup of water and allow to boil for two minutes.
Add kasuri methi leaves and switch off the stove.






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