Baby Corn Makhani

Crunchy baby corn in creamy makhani gravy.

Baby Corn Makhani is a great side dish for rotis and mild pulao or jeera rice. Baby corn is a wonderful crunchy vegetable and easily gets blended with any masala. I usually make baby corn Manchurian or baby corn fry. But this time I wanted to make baby corn gravy with no frying.  Makhani gravy is usally made up of pureed tomatoes, ginger, garlic, red chilli powder and cream.

I made this with a simple roti, jeera rice and cucumber raita. Generally, baby corn is cooked or par boiled before using in any dish. But I used a can one, eve n otherwise I just wash and cook it without boiling. That crunchy texture gives great taste to the dish. If you prefer your baby corn more cooked and softer, I’d recommend cooking it in a pot of boiling water until soft before adding to the gravy.

I usually love baby corn in my pizza. And baby corn is a good source of folate or folic acid. It is rich in proteins, vitamins and iron. I used to make baby corn capsicum masala or baby corn peas masala. But after doing my paneer makhanwala, I got inspired and did this recipe.

You can always taste the ingredients a bit if you don’t have that specific ingredient at home. You can do this recipe with tofu,chicken,potato instead of baby corn. Never be afraid to try new flavors in your cooking. I always believe in that.

Vegan Note: Avoid cream and butter. 🙂 we have cashew paste inside already.