Baby Corn Masala is a delightful vegetarian dish originating from India. This recipe features tender baby corn, coated in seasoned cornstarch, then stir-fried with vibrant green bell peppers for a burst of color and flavor.
The vibrant seasonings infuse the baby corn with warmth and depth of flavor, while a squeeze of fresh lemon juice adds a touch of bright acidity at the end.
Why You'll Love This Recipe
Baby Corn Masala is a delicious and versatile side dish that pairs perfectly with curries, rice dishes, or even enjoyed on its own as a vegetarian snack.
- Crispy and Flavorful: The combination of quick-frying and a light cornstarch batter creates a delightful textural contrast – crispy on the outside and tender on the inside.
- Easy and Quick: This recipe comes together in under 30 minutes, making it perfect for busy weeknight meals.
- Customizable: Adjust the spice level to your preference, and feel free to add other vegetables for additional variety.
- Vegetarian: This dish is a healthy and flavorful side dish option for vegetarians and vegans.
Ingredients You'll Need
A sprinkle of aromatic spices like curry powder and turmeric adds warmth, while a squeeze of fresh lemon juice at the end finishes this delicious side dish.
- Baby corn, fresh (Trader Joe's sells them).
- Cornstarch
- Black pepper
- Red chili flakes
- Curry powder
- Salt
- Yellow onion, chopped.
- Green bell pepper, chopped.
- Lemon, sliced into wedges.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Baby Corn Masala
The key to achieving the perfect texture lies in pre-cooking the baby corn, followed by a quick dredge in cornstarch and seasonings before frying. This simple technique ensures crispy exteriors and tender, juicy baby corn on the inside.
Prep and Par Boil The Baby Corn
- Wash and trim a package of baby corn (about 2 cups).
- Bring a pot of salted water to a boil. Add the baby corn and cook for 3-4 minutes. Drain and set aside in a bowl.
Coat Baby Corn with Seasoned Cornstarch
- Add the cornstarch, salt, and black pepper. Toss to coat the baby corn lightly with the seasonings and cornstarch coating.
Fry Until Crisp and Golden
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the baby corn until golden and then transfer the corn to a paper towel covered plate.
Saute Onions and Bell Peppers
- Remove all but 1 tablespoon of oil from the pan. Add the chopped onions and chopped bell peppers and saute until the onions become soft.
- Add the curry powder, red chili flakes (optional) and season to taste with salt.
- Return the crispy fried baby corn to the pan with the onions and bell pepper, tossing to mix.
- Serve with red chili flakes and lemon wedges.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this baby corn curry recipe.
- Increase the amount of chili flakes or add a pinch of cayenne pepper for a spicier version.
- Sprinkle with chopped fresh cilantro for an extra pop of freshness.
- Fresh lemon juice adds a brightness that complements the spices.
Tips for Success
Here are a few tips for making this recipe:
- Pre-cooking the baby corn for just a few minutes ensures they are tender after frying.
- The oil should be hot enough to sizzle when the baby corn is added, but not so hot that it burns.
Serving Suggestions
Baby Corn Masala is the perfect side dish for any Indian meal, such as curries like Saag Paneer or Butter Chicken, rice dishes like Biryani or Jeera Rice, or flatbreads like Roti or Naan.
Serve alongside rice dishes like Basmati rice or Jeera rice. Or, enjoy as a vegetarian appetizer or snack.
Related Recipes
- Instant Pot Chicken Tikka Masala
- Cast Iron Lamb Chops
- Curried Indian Lentil Soup
- Butter Chicken and Garlic Naan
- Rice Cooker Cilantro Lime Rice
Storage and Reheating
- Leftover Baby Corn Masala can be stored in an airtight container in the refrigerator for up to 2 days. However, the crispy texture will soften slightly. Reheat gently in a pan over medium heat until warmed through.
- This dish is not recommended for freezing, as the baby corn will lose its texture.
Frequently Asked Questions
Baby corn is the immature cob of a corn plant harvested before the kernels fully develop. They have a mild, slightly sweet flavor and a delightful crunchy texture when cooked.
Yes, but don't par boil them, as they are already cooked. Just drain well and then coat with the seasonings and cornstarch before quick frying.
Indian Recipes
Quick Fried Baby Corn Masala
Ingredients
- 2 cup Baby corn, fresh (Trader Joe's sells them).
- 1 teaspoon salt for the pot of water
- 2 tablespoon Cornstarch
- ½ teaspoon Black pepper
- 1 cup Vegetable oil for quick frying
- 1 medium Yellow onion chopped.
- 1 Green bell pepper chopped.
- ½ teaspoon Curry powder
- ½ teaspoon Red chili flakes
- ½ teaspoon Salt
- Lemon sliced into wedges.
- Cilantro, fresh chopped (optional garnish)
Instructions
- Wash and trim a package of baby corn (about 2 cups).
- Bring a pot of salted water to a boil. Add the baby corn and cook for 3-4 minutes. Drain and set aside in a bowl.2 cup Baby corn, fresh, 1 teaspoon salt
- Add the cornstarch, salt, and black pepper. Toss to coat the baby corn lightly with the seasonings and cornstarch coating.2 tablespoon Cornstarch, ½ teaspoon Black pepper
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the baby corn until golden and then transfer the corn to a paper towel covered plate.1 cup Vegetable oil
- Remove all but 1 tablespoon of oil from the pan. Add the chopped onions and chopped bell peppers and saute until the onions become soft.1 medium Yellow onion, 1 Green bell pepper
- Add the curry powder, red chili flakes (optional) and season to taste with salt.½ teaspoon Curry powder, ½ teaspoon Red chili flakes, ½ teaspoon Salt
- Return the crispy fried baby corn to the pan with the onions and bell pepper, tossing to mix.
- Serve with red chili flakes and lemon wedges.Lemon
Notes
- Pre-cooking the baby corn for just a few minutes ensures they are tender after frying.
- The oil should be hot enough to sizzle when the baby corn is added, but not so hot that it burns.
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