Wednesday, December 7, 2016

Potato Baby Corn Korma - Baby Corn Recipes

Baby corn is one of the favorites for my Lo. He loves to eat it any form. The crunch of baby corn is what attracts everyone and it gives a nice texture to any curry. This korma recipe is slightly altered from the usual kormas wherein we grind coconut. Here in this recipe I have used coconut milk, which makes it a light and easily digestible food. I had used potatoes, you can also use fresh green peas which will also blend well along with the baby corns. Kasuri methi enhances the flavors, once you try this I bet this recipe will be a regular make in your kitchen. Now to the recipe!


Baby Corn - 10 nos
Ginger Garlic Paste - 1 tsp
Potatoes - 2, peeled and cubed
Hing a pinch
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Kasoori Methi - 1/4 tsp
Water - 3/4 to 1 cup
Thick Coconut Milk - 1/4 cup
Coriander leaves - fistful, finely chopped, for garnish
Salt - to taste

To grind:
Big Onion - 1 medium sized chopped
Tomato - 1 medium sized chopped
Green Chilli - 2, adjust as per spice level
Cashews - 4 or 5

To temper:
Ghee or Butter - 2 tsp
Oil - 2 tsp
Cinnamon - 1/2 inch piece
Cloves -2
Cardamom- 1


  1. In a pan heat a tsp of oil, add green chillies and onion. Once the onion turns translucent add the chopped tomatoes and fry until they turn mushy. Allow the mixture to cool down and grind it to a smooth paste. 
  2. Meanwhile trim the edges of the baby corn and chop them to desired sizes (lengthwise or just cubes). Peel the potatoes and cube them. Make sure the baby corn and potatoes are of same size. 
  3. Heat butter/ghee + oil in a presssure cooker and add the items mentioned under "To Temper".  Add ginger-garlic paste and saute until the raw smell goes off.  
  4. Then add the ground paste and fry for a minute. Add turmeric powder, chilli powder, garam masala, hing and required salt and mix well.  Now add the cubed baby corn and potatoes. Mix well. 
  5. Add water and pressure cook for a whistle in high flame, simmer for 2 minutes and turn off the stove.  Once the pressure releases, add the coconute milk and allow the gravy to boil for just a minute. Make sure you do not boil the gravy for a very long time after adding the coconut milk. Check and adjust salt at this stage. Add kasuri methi and coriander leaves and switch off. 
  6. Potato Baby Corn korma is ready to be served with Phulkas or Chapathi's or Poori's or even with any mildly spiced pulaos.
  • You can also add paneer instead of potatoes. In that case add more chilli powder to adjust the spicyness.   
  • After adding the coconut milk, do not boil the korma for a long time. Else it will start curdling.
  • You can replace coconut milk with milk too, but coconut milk gives the best taste.
  • In case if you are not a fan of coconut milk, you can just add grated coconut along with the sauted ingredients and grind altogether
  • If using coconut milk, do not skip the kasuri methi. That gives the best taste for this korma.

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