Monday, June 9, 2014

Baby Corn Korma | Babycorn Peas Kurma Recipe

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baby corn korma
Babycorn Capsicum Curry is one of the most liked recipes in my blog and has got a very good feedback. In fact, it is even my favorite curry and my first choice when I have Babycorns at home.The crunch of baby corns is what I love the most and it adds a nice texture to any curry.I love preparing stir fries , pulaos, fritters and also this Korma. Baby corn Korma has become the latest favorite at my place. The aroma of the fresh spices, especially the cardamom and kasuri methi and the slight hint of sweetness from cashew nuts and coconut paste with the bite of crunchy baby corn pieces makes this dish extremely delicious. I bet the flavors lingers with you even after a while.
babycorn kurma
You pair with simple rotis or laccha parathas or jeera rice,it is absolutely a winning combo.I would vouch for this Baby corn Korma recipe as  much as I love my Babycorn Capsicum Curry.Do give it a try once and I am sure you will like it.You can definitely make this for any party and just wait to receive the compliments.

baby corn korma

Check out other Babycorn recipes in my blog.
babycorn peas kurma

Baby Corn Korma Recipe:
Serves 3-4
Prep time:15 mins | Cooking time: 25 mins | Total time:40 mins
Cuisine: Indian | Category: Side Dish - Main Course

12-15 Baby corns,each cut into 4 cylindrical pieces
1/2 cup fresh/frozen Green Peas
1 large Onion,finely chopped
2-3 tbsp fresh Curd,nicely beaten
1 tsp Kasuri Methi
1 tbsp chopped Coriander
1/4 tsp Turmeric powder
3/4 tsp Red chili powder
1 1/2 tbsp Oil
1 tbsp Ghee
Salt to taste
Lemon wedges, to serve

to temper:
1 Bayleaf
2 Green cardamoms,crushed with a pestle
2-3 Cloves
1" Cinnamon
1 Green chili,slit

to Grind:
1/4 cup grated fresh Coconut
1 large Tomato,chopped
8-10 Cashewnuts
1 tbsp Corinader seeds
1 tsp Cumin seeds
5-6 black Pepper corns
3/4 tsp Fennel seeds(Saunf)

  • Par boil baby corns and green peas in hot water for 3-4 mins.Drain and keep them aside.
  • Meanwhile heat 1/2 tsp oil and add coriander seeds, cumin seeds and pepper corns and fry nicely.You can even dry roast them if you want.Remove them from the pan and let them cool.
  • Grind roasted coriander seeds, cumin seeds and pepper corns with raw fennel seeds to a coarse powder.
  • Add cashew nuts, grated fresh coconut and tomato and grind it to a smooth paste.If necessary add some water but make sure you grind it to a smooth paste.
  • In a wide non stick pan heat 2 tsp oil and add baby corn pieces and green peas and saute them for 4-5 mins until they turn slightly golden in color.
  • In another thick kadai/pan heat 1 tbsp oil and 1 tbsp ghee and add a bay leaf, cloves, cinnamon, green cardamoms(crush the cardamoms with a pestle before adding which is important to give the korma a nice flavor) and slit green chilli and fry for half a minute.
  • Add finely chopped onions and fry until they turn translucent.Now add ginger-garlic paste and fry well for a minute.
  • Add the ground masala paste and fry nicely for 3-4 mins until the raw smell goes away.
  • Add turmeric powder, red chili powder and garam masala and fry well for 2 mins.If the masala is completely dry add a tbsp of water and fry again, but do not let it burn.
  • Add roasted baby corn pieces and green peas and add enough water (roughly 1- 1.25 cups) to get your required consistency.
  • Also add salt, kasuri methi and curd(make sure you have beaten the curd nicely before adding) and mix it nicely.Simmer it and cook for 7-8 mins.Adjust the consistency of gravy by adding or reducing the water accordingly.
  • Switch off the flame.Add coriander at the end and mix well.You can add lemon juice now or serve the lemon wedges along with gravy.
Serve it hot with Rotis/Parathas/Naans/Jeera rice/Ghee rice.
babycorn peas masala
  1. You can prepare the entire process in a pressure cooker.In that case follow the grinding process as mentioned above,but you don't need to par boil and roast the baby corn and green peas ahead.You can do the tempering and roasting the masala along with the spices in the pressure cooker as mentioned above and then add baby corn pieces and green peas and fry them for 2-3 mins and then add water along with salt, kasuri  methi and beaten curds and pressure cook for 1 whistle.Once the pressure drops remove the lid and boil it again for 2-3 mins and add coriander and lemon juice after you switch it off.
  2. This Korma tastes best when it is made spicy but you can adjust according to your wish by reducing the chili powder.Do remember we are adding pepper corns while grinding.
  3. If you like you can add fried paneer pieces at the end to the korma.
  4. Make sure you crush the green cardamom with a pestle before adding to the tempering.This adds a nice aroma to the korma.
  5. Also do not forget to beat the curds well before adding,otherwise it will curdle.
babycorn korma

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Anonymous said...

this is sushma,from blore..i follow your blog religiously..evrything that i have tried from ur blog has turned out delish!tried this one too..its yum!
thank you for taking the time out to explaining all the steps so clearly!
Yours is one of the best food blogs i have ever come across...
Thanks again!

Indian Khana said...

Looks so yum and the spread is just fab

Unknown said...


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