Baby Corn Gravy Recipe

Recipe By Slurrp

Baby Corn Gravy is a delicious and creamy Indian dish made with tender baby corns cooked in a rich and flavorful gravy. The baby corns are first blanched and then simmered in a luscious tomato and cashew nut gravy, along with aromatic spices. This dish is perfect for vegetarians and can be enjoyed with rice or roti.

4
28 Rating -
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Vegdiet
15minstotal
15m.total
Baby Corn Gravy
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ingredients serve

Ingredients for Baby Corn Gravy Recipe

  • 66.67 gram Baby Corns
  • 0.67 Tomatoes
  • 3.67 W Nuts
  • 0.33 inch Ginger
  • 1.50 Lic Cloves
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • 0.17 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Water As Needed
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
100
calories per serving
2 g Fat3 g Protein16 g Carbs4 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    3g
  • Carbs
    16g
  • Fiber
    4g

MacroNutrients

  • Carbs
    16g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    1mg
  • Vitamin A
    987mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    73mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp