I love babycorn in any dish. Many years ago when I lived in Bangalore, I cooked with it whenever I could. But in last 8 years or so, I have not seen fresh babycorn here in Kansas. I heard it is available in some stores here, but I have never seen it. I am not a fan of canned vegetables, I avoid it as much as possible, so I never buy canned babycorn. So you can imagine how happy I was when I found some fresh ones in Bangalore during my India trip. I immediately bought it. Then I remembered this dish I had tasted at V’s mama’s place few years ago. This is a very nice twist to chana masala.
Ingredients:
1/2 cup chickpeas
1/2 cup chopped babycorn
1/2 cup onion
2 tea spns fresh ginger-garlic paste
1 tea spn chilli powder
1 tea spn garam masala OR kitchen king masala
A pinch turmeric
2 tbl spn chopped coriander leaves
1/2 cup tomato
Oil
Salt
Method:
Soak chickpeas for atleast 4-5hrs.
Make this directly in a pressure cooker or a vessel that can be kept in the cooker.
Heat oil and fry onions, ginger-garlic paste. Add salt to onions to help break them faster. Add tomatoes, turmeric, chilli powder, masala powder and fry till tomatoes are mushy.
Now add chickpeas, babycorn, 1/2 cup water, coriander leaves. Cook in pressure cooker till done (if using canned chickpeas and babycorn, just one whistle should be enough).
Serve hot with chapatis.
Serves : 3-4
Preparation time : 30mins
PS: I noticed that chickpeas takes a bit longer when cooked with all the spices. So you could either cook them before adding to spices or use the canned ones to prepare this dish faster.
Hey Shilpa,
I’ve seen baby corn at Kroger(aka Dillons). Thanks for the recipe..brings back fond memories of my childhood.
Cheers!
Thanks Anushka. I don’t think we have that store anywhere close
Interesting! I always keep wondering what to make with baby corn… Should try this!
I too have not seen fresh babycorn here, except once, my friend found it in Kroger, just once!
Keep an eye open, you might just find it 🙂
Simple and easy recipe , i will try this very soon, thanks
You are right about the chickpea not getting cooked well , but the culprit is the tomatoes ( or anything acidic) and probably not the spice. I used to get frustrated and did some kitchen experiments which made me realize it 🙂 Some people who do not mind the taste, add a pinch of baking soda to minimise the acidic effect.
This is a nice curry. I tried it without very high expectations because it’s such a simple recipe.I had a can of channa and baby corn in hand , so thought it will be a no hassle weekday night curry. I must say the babycorn and kitchen king masala go very well to make it a delicious curry. We ate it with rice. Thanks for the simple recipe.
Trying this right now… always wondered what to do with baby corn.. it just never seems to cook enough for me. This recipe hoping will do the trick!