Baby Corn Stew Recipe
A vegetarian South Indian Recipes recipe with baby corn, carrot (gajjar), potato (aloo). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
21 steps- 1
To begin making the Baby Corn Stew recipe, wash and cut corns and carrot in small pieces
baby corn(12)carrot (gajjar)(1) - 2
Also, chop the onions and dice the potatoes
potato (aloo)(1)onion(2) - 3
Once everything is ready, add ginger and garlic in a mixer grinder and make a paste out of it
cloves garlic(4)inch ginger(1)coconut milk - thin(1 cup) - 4
Keep it aside
- 5
Crush cardamom, clove and cinnamon and keep them aside
cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1) - 6
Heat 2 tablespoons oil in a heavy bottomed pan
- 7
Add crushed cardamom, cloves, cinnamon and curry leaves
cloves garlic(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cloves (laung)(3)curry leaves - a few - 8
Cook for 30 seconds and add the onions
onion(2) - 9
Cook till the onion turns soft and translucent
onion(2) - 10
Now add ginger and garlic paste and cook for about 30 seconds
cloves garlic(4)inch ginger(1) - 11
After 3 seconds, add all the vegetables
- 12
Mix, cover and let the vegetables cook well on low heat for 10 minutes
- 13
Add salt, turmeric powder, red chilli powder and black pepper powder
salt - as per tasteturmeric powder (haldi)(1/4 teaspoon)black pepper powder(1/2 teaspoon)red chilli powder(1/2)dry red chilli(1) - 14
Saute for 1-2 minutes and then add thin coconut milk, cover and cook for 5 minutes more on low heat
coconut milk - thick(1/2 cup)coconut milk - thin(1 cup)coconut oil - as required - 15
When all the vegetables are cooked well, add thick coconut milk
coconut milk - thick(1/2 cup)coconut milk - thin(1 cup)coconut oil - as required - 16
Cook for 3 to 4 minutes on medium heat
- 17
Check for salt and adjust as per your taste Lastly, we will prepare the seasoning
salt - as per taste - 18
Add 1 teaspoon ghee in a tadka pan
- 19
Add 1 dry red chilli, curry leaves, and black mustard seeds
black pepper powder(1/2 teaspoon)red chilli powder(1/2)dry red chilli(1)curry leaves - a fewmustard seeds(1/4 teaspoon) - 20
Cook for about 20 to 30 seconds and add this seasoning to the curry
curry leaves - a few - 21
Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal
baby corn(12)
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Baby Corn Stew Recipe
A vegetarian South Indian Recipes recipe with baby corn, carrot (gajjar), potato (aloo). Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Baby Corn Stew recipe, wash and cut corns and carrot in small pieces
baby corn(12)carrot (gajjar)(1) - 2
Also, chop the onions and dice the potatoes
potato (aloo)(1)onion(2) - 3
Once everything is ready, add ginger and garlic in a mixer grinder and make a paste out of it
cloves garlic(4)inch ginger(1)coconut milk - thin(1 cup) - 4
Keep it aside
- 5
Crush cardamom, clove and cinnamon and keep them aside
cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1) - 6
Heat 2 tablespoons oil in a heavy bottomed pan
- 7
Add crushed cardamom, cloves, cinnamon and curry leaves
cloves garlic(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cloves (laung)(3)curry leaves - a few - 8
Cook for 30 seconds and add the onions
onion(2) - 9
Cook till the onion turns soft and translucent
onion(2) - 10
Now add ginger and garlic paste and cook for about 30 seconds
cloves garlic(4)inch ginger(1) - 11
After 3 seconds, add all the vegetables
- 12
Mix, cover and let the vegetables cook well on low heat for 10 minutes
- 13
Add salt, turmeric powder, red chilli powder and black pepper powder
salt - as per tasteturmeric powder (haldi)(1/4 teaspoon)black pepper powder(1/2 teaspoon)red chilli powder(1/2)dry red chilli(1) - 14
Saute for 1-2 minutes and then add thin coconut milk, cover and cook for 5 minutes more on low heat
coconut milk - thick(1/2 cup)coconut milk - thin(1 cup)coconut oil - as required - 15
When all the vegetables are cooked well, add thick coconut milk
coconut milk - thick(1/2 cup)coconut milk - thin(1 cup)coconut oil - as required - 16
Cook for 3 to 4 minutes on medium heat
- 17
Check for salt and adjust as per your taste Lastly, we will prepare the seasoning
salt - as per taste - 18
Add 1 teaspoon ghee in a tadka pan
- 19
Add 1 dry red chilli, curry leaves, and black mustard seeds
black pepper powder(1/2 teaspoon)red chilli powder(1/2)dry red chilli(1)curry leaves - a fewmustard seeds(1/4 teaspoon) - 20
Cook for about 20 to 30 seconds and add this seasoning to the curry
curry leaves - a few - 21
Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal
baby corn(12)
Rate this recipe
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