Baby corn pepper masala gravy | Babycorn curry recipe
I recently tried this recipe of Baby corn pepper masala gravy and it was a super duper hit and wanted to share it with you all. it was creamy, rich and restaurant like recipe. follow the same recipe for best results and let me know how it turned out for you.
It is highlighted more with freshly crushed peppercorns. If you want less spicy, reduce the amount of pepper powder. I have not added red chilli powder at all. green chillies and freshly ground peppercorns are highlight of this dish and it is best when had during cold and cough.
Also check out Baby corn pepper fry recipe | Babycorn milagu varuval recipe which is dry version and is very simple and easy to make.
quick video of making babycorn pepper masala gravy:
step by step pics of Baby corn pepper masala gravy:
heat oil in a pan and fry baby corn slices with salt and pepper.
fry until it is brown and take it in a plate, keep it aside until use.
in the same pan, heat oil and butter. when it melts, add chopped onions, chopped green chilli, chopped capsicum.
fry till it is transparent and add ginger garlic paste to it. fry till raw smell of it goes off.
when the raw smell goes off, add chopped tomatoes and fry till mushy.
once the tomatoes are mushy, add cumin powder, fennel powder, coriander powder, garam masala, pepper powder and fry until it is well combined and raw smell goes off.
meanwhile, take milk, turmeric powder, corn flour, pepper powder in a bowl and mix to make a slurry. 
add the milk flour slurry and fry till it is combined and leaves easily out of pan.
add water, salt and mix well. close and cook for 10 minutes.
open and mix once.
grind together coconut, cashew and green chilli to a smooth paste and add it to the curry.
along with it, add fried baby corn, kasuri methi and mix well.
add water and mix. close and cook for 10 minutes again in simmer to medium flame.
open and add grated cheese and mix well. serve hot with chapathi.
pepper babycorn curry
Ingredients
- 4 tbsp oil
- 2 cups babycorn sliced
- salt to taste
- 1/2 tbsp pepper powder
- 1 tbsp butter
- 1 large onion finely chopped
- 1/2 tsp green chilli finely chopped
- 2-3 tbsp capsicum finely chopped
- 1.5 tbsp ginger garlic paste
- 1 large tomato finely chopped
- 1 tbsp coriander powder
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tbsp pepper powder
- 1/4 cup milk
- 1 tbsp pepper powder
- 1 tbsp corn flour
- 1 tsp turmeric powder
- 2 tbsp coconut pieces
- 1 no green chilli chopped
- 1 tbsp cashew
- 1 tbsp kasuri methi
- 1-2 tbsp grated cheese
Instructions
- heat oil in a pan and fry baby corn slices with salt and pepper until it is brown and take it in a plate, keep it aside until use.
- in the same pan, heat oil and butter. when it melts, add chopped onions, chopped green chilli, chopped capsicum and fry till it is transparent and add ginger garlic paste to it. fry till raw smell of it goes off.
- add chopped tomatoes and fry till mushy.pathi.
- once the tomatoes are mushy, add cumin powder, fennel powder, coriander powder, garam masala, pepper powder and fry until it is well combined and raw smell goes off.
- meanwhile, take milk, turmeric powder, corn flour, pepper powder in a bowl and mix to make a slurry.
- add the milk flour slurry and fry till it is combined and leaves easily out of pan.
- add water, salt and mix well. close and cook for 10 minutes. open and mix once.
- grind together coconut, cashew and green chilli to a smooth paste and add it to the curry. along with it, add fried baby corn, kasuri methi and mix well.
- add water and mix. close and cook for 10 minutes again in simmer to medium flame.
- open and add grated cheese and mix well. serve hot with chapathi
