Servings: 3

Weight Watcher Smart Points: 10

Preparation Time: 10 Minutes

Cooking Time: 50 Minutes

Ready In: 60 Minutes


  • 200-250 gm baby corn
  • 1 medium sized bay leaf/tej patta
  • 1 black cardamom/badi elaichi
  • ¼ cup chopped or broken cashews
  • 1 green chili/hari mirch
  • ½ tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • 1 inch cinnamon/dal chini
  • 3 chopped coriander leaves for garnishing
  • ½ to ¾ tsp kasuri methi/dry fenugreek leaves, crushed
  • ¼ tsp garam masala powder
  • 3-4 garlic/lahsun
  • ¾ inch ginger/adrak
  • 1 strand of mace/jayitri
  • 3 tbsp oil
  • 1 medium sized onion
  • salt as required
  • 2 tbsp magaz or melon seeds
  • 3 medium sized tomatoes
  • ¼ tsp turmeric powder/haldi
  • 1.5 to 2 cups water * check notes
  • 2 green cardamoms/hari elaichi or choti elaichi
  • 2 cloves/laung


  1. rinse the baby corn first.slice the base thinly.then chop the baby corn either diagonally, vertically or into 1 inch slices.take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.add little water and make a smooth paste.don't add too much water as then the masala splutters while frying.heat oil in a pan or kadai.add bay leaf and fry till fragrant for 7-8 seconds.add the masala paste.saute and keep on stirring the masala paste.after 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.stir well.continue to saute, stirring quite often till the oil separates from the masala.the masala has to really sauted very well.this takes approx 20-25 minutes on a low to medium add water and baby corns.bring to a boil and then simmer for 12-15 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.lastly add crushed kasuri methi and salt.stir and check the taste.add more salt, red chilli powder or garam masala powder if required.serve the baby corn masala curry hot with some naan, rotis or jeera rice.

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