Kadai Baby Corn with step-by-step pictures and detailed recipe. Kadai Baby Corn is a flavourful and spicy gravy that is earthy and delicious. Baby Corn is cooked along with onions and simmered in an aromatically spiced onion tomato gravy.
For preparing Kadai Masala at home you will need to dry roast a few of the spices like coriander seeds, cumin seeds, red chili powder, pepper powder, and cinnamon.
This sabzi tastes absolutely tooth-some and aromatic as we are roasting whole spices and blending them for this recipe. All these spices are roasted together till they are aromatic and release their flavor. Roast them on slow flame till you can see the spices changing their color. Switch off the flame and once they cool down grind into a blender till a fine powder. These dry roasted spice powder mixed into Kadai gravy will taste very good.
The specialty of Kadai Baby Corn is that it is cooked in Kadai, an Indian Wok that is commonly available in most Indian homes. However, you can cook it in a regular non-stick pan as well. Moreover, the spices used in Kadai Mushroom masala are freshly ground to give amazing flavors and aroma.
Do check out a few of my favorite Curry recipes
Chole Recipe
Mix Vegetable Curry
Potato Masala Curry
Baby Potatoes in Kolhapuri Gravy
These Recipes are really yummy and may interest you Kadai Paneer, Kadai Mushroom, and Baby Corn Stir Fry.
Step-by-step method of Kadai
Method for Kadai Masala
1. Firstly, heat a pan and combine all the ingredients mentioned in the List of Kadai masala. Alternatively, you can roast the spices on a Tawa or griddle as well.
2. Now dry roast all the ingredients on a lower flame or 1 minute, while stirring continuously till the aroma releases.
3. Once the spices cool down, blend in a mixer to a fine powder and keep it aside.
Method for Kadai Gravy
4. Heat oil or ghee in a Kadai, add ginger garlic paste and saute it for a few seconds.
5. Now add onion paste, for doing this chop onion into small chunks, and puree it into a blender. Saute it for 2 minutes till the onions turn brown.
6. Now add tomato puree and chopped tomatoes in it, mix well and cook it for 6-7 minutes till oil | ghee separates while stirring continuously.
7. Now add red chili powder, coriander powder, and Kadai masala in the gravy and cook for another 2 minutes till the masala blends well in the gravy.
How to proceed
8. Heat oil in a pan and add onions and baby corn to it. Saute it for 5 minutes till they are cooked properly.
9. Finally, add baby corn and onion to the gravy and simmer for 3-4 minutes. Switch off the flame and transfer Kadai Babycorn in a bowl, garnish with fresh coriander leaves and serve it hot.
Kadai Baby Corn
Ingredients
- 12-15 baby corn slit and cut into halves
- 1 big onion sliced
- For Kadai Masala
- 2 tsp Cumin Seeds
- ½ tsp Peppercorns
- 3-4 cinnamon sticks
- 3-4 cloves
- 4-5 dry red chilies
- 1 tsp fennel seeds
- 2 tsp coriander seeds not shown in the picture
- For Kadai Gravy
- 1 tbsp oil or ghee
- 1 tsp ginger garlic paste
- 1 cup onion paste
- 1 cup tomato puree
- 1 big tomato chopped
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- salt as per taste
Instructions
- Method for Kadai Masala
- Firstly, heat a pan and combine all the ingredients mentioned in the List of Kadai masala. Alternatively, you can roast the spices on a Tawa or griddle as well.
- Now dry roast all the ingredients on a lower flame or 1 minute, while stirring continuously till the aroma releases.
- Once the spices cool down, blend in a mixer to a fine powder and keep it aside.
- Method for Kadai Gravy
- Heat oil or ghee in a Kadai, add ginger garlic paste and saute it for a few seconds.
- Now add onion paste, for this chop onion into small chunks, and puree it into a blender. Saute it for 2 minutes till the onions turn brown.
- Now add tomato puree and chopped tomatoes in it, mix well and cook it for 6-7 minutes till oil | ghee separates while stirring continuously.
- Now add red chili powder, coriander powder, and Kadai masala in the gravy and cook for another 2 minutes till the masala blends well in the gravy.
- How to proceed
- Heat oil in a pan and add onion and baby corn to it. Saute it for 5 minutes till they are cooked properly.
- Finally, add baby corn and onion to the gravy and simmer for 3-4 minutes. Switch off the flame and transfer Kadai Babycorn in a bowl, garnish with fresh coriander leaves and serve it hot.
Nutrition
Recipe Notes
- For the best Kadai Baby Corn sabzi, it is advisable to use freshly ground spices for the gravy.
- Also, use fresh spices and not too old, else there won’t be much flavor to it and the sabzi will not taste good.
- If you do not have time to prepare fresh Kadai Masala, then you can use Garam masala, however, the taste will change a bit.
- Using red dry Kashmiri chilies will give a good color to the gravy and also won’t be too spicy.
- I do not use fresh cream in any Kadai gravy as it reduces the spiciness of the sabzi.
- However, you can add other vegetables too in this Kadai Baby Corn.
- If you want to make this gravy richer, then add cashew nuts to this recipe.
