Baby Corn Butter Masala Recipe

Step 1: To begin making the Baby Corn Butter Masala Recipe in a mixer grinder the ingredients mentioned under 'to be ground into paste' to a smooth consistency including onion, ginger, garlic, cashew using a little water

Step 2: Transfer to a bowl and set aside till required

Step 3: Heat the butter in a curry pan over medium heat

Step 4: Add baby corn and stir fry for at least 10 minutes until it well roasted and is cooked

Step 5: Once the baby corn is cooked you can take them out and place it in a bowl

Step 6: Into the same pan, add some more oil, add onion paste and saute over medium heat till it is light brown in color and the oil starts separating from the masala

Step 7: Add the red chili powder and tomato puree, saute once again few more minutes over medium heat

Step 8: As the masala gets roasted it will change color to bright red

Step 9: Once the masala gets well roasted, add the cumin powder, garam masala along with 1 cup of water

Step 10: Stir to combine and let the butter masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens

Step 11: Once the butter masala thickens add the cream, salt and baby corn to it

Step 12: Stir to combine and simmer for next 5 - 10 minutes and allow the baby corn to absorb the flavor of the gravy

Step 13: If the Baby corn Butter Masala still seems little bit runny let it simmer for few more minutes

Step 14: Turn off the heat

Step 15: Sprinkle crushed kasuri methi over the Baby Corn Butter Masala and stir to combine

Step 16: Serve the Baby Corn Butter Masala Recipe along with your favorite Indian Bread, Jeera Pulao, Papad and Tomato Onion Cucumber Raita to me a complete dinner for your family