This tender baby corn in tomato gravy is tangy gravy that makes meal a perfect one. It is less spicy, yet aromatic. Fresh cream used in this recipe balances the tanginess of tomatoes. Soft baby corns cooked in this gravy are irresistible.

Prep time: 20 min
Cook time: 25 min
Serves: 4


  • 5 baby corns
  • ½ inch ginger
  • 5 garlic cloves
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • ¼ cup fresh cream
  • 2 small onions
  • 2 tomatoes
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 2 tbsp refined oil
  • Salt to taste


Boil baby corns with some salt till soft. Make a paste of ginger and garlic. Puree tomatoes and make a paste of onions.

Heat oil in a pan. Crackle cumin, add onion paste and fry till raw smell goes. Fry ginger-garlic paste for 2 minutes. Add tomato puree, turmeric and red chilli powder and cook till oil oozes out and puree is cooked.

Remove the ends of baby corns and cut into pieces. Add to the pan along with salt and stir well. Cover the lid and cook for about 10 minutes.

Add fresh cream and chopped coriander. Cook for about 2 minutes. At last add garam masala and stir. Serve hot with chapathis.

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