Step 1

Rinse the baby corn first. Slice the base thinly.

Step 2

Then chop the baby corn either diagonally, vertically or into 1 inch slices.

Step 3

Take all the ingredients mentioned under the list "grind to paste" in a blender or grinder.

Step 4

Add little water and make a smooth paste. Don't add too much water as then the masala splutters while frying.

Step 5

Heat oil in a pan or kadai.

Step 6

Add bay leaf and fry till fragrant for 7-8 seconds.

Step 7

Add the masala paste. Saute and keep on stirring the masala paste.

Step 8

After 10-12 minutes add all the spice powders - turmeric powder, red chili powder, garam masala powder and coriander powder.

Step 9

Stir well. Continue to saute, stirring quite often till the oil separates from the masala.

Step 10

The masala has to really sauted very well.

Step 11

This takes approx 20-25 minutes on a low to medium flame.

Step 12

Next add water and baby corns.

Step 13

Bring to a boil and then simmer the gravy for 10-12 mins on a low to medium flame till you get a medium consistency gravy and the baby corn have cooked.

Step 14

Lastly add crushed kasuri methi and salt as required.

Step 15

Stir and check the taste of curry. add more salt, red chilli powder or garam masala powder if required.

Step 16

Serve the baby corn masala curry hot with some naan, rotis or jeera rice.