Discover the culinary magic of Egg and Baby Corn Masala, where boiled eggs and tender baby corn unite in a rich masala. This dish promises a delightful explosion of flavours that will leave your taste buds craving more.
About the recipe
Our Egg and Baby Corn Masala is a savoury medley of textures and tastes, featuring boiled eggs, crunchy baby corn, and a fragrant masala that transforms a simple meal into a culinary masterpiece.
Why you will love this recipe
Get ready to fall in love with the harmonious blend of spices, the creaminess of boiled eggs, and the crunch of baby corn. This recipe is a testament to how everyday ingredients can create an extraordinary dining experience.
Egg and Baby Corn Masala
Cooking Tips
For an extra burst of flavour, allow the masala to simmer, letting the spices infuse into the eggs and baby corn. Remember to garnish with fresh coriander leaves to enhance the visual appeal and taste.
Cultural Context
While not deeply rooted in tradition, this dish combines popular ingredients in Indian cuisine, creating a unique fusion that marries comfort with a contemporary twist.
Serving and Storing Suggestions
Serve Egg and Baby Corn Masala as a delicious dish with roti, naan, or rice. Store any leftovers in an airtight container in the refrigerator, reheating gently for a delightful next-day meal.
Other Similar Recipes
Explore our repertoire of fusion delights with recipes like Paneer Tikka Pizza or Spicy Chicken and Corn Curry for a diverse culinary journey.
Nutrient Benefits
Eggs provide high-quality protein, while baby corn adds dietary fibre. The aromatic spices contribute to the flavour and potential health benefits, making Egg and Baby Corn Masala a nutritious choice.
Egg and Baby Corn Masala
Ingredients
- 1 cup Baby Corn (chopped)
- 4 Eggs (boiled, shells removed, halved)
- 1 Capsicum (chopped)
- 2 Onions (chopped)
- 1 Tomato
- 1 tsp Coconut (grated)
- 1/2 inch Ginger
- 5 clove Garlic: 5 cloves
- 2 Cinnamon: 2
- 1/4 tsp Peppercorns
- 1/4 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- Curry Leaves (Handful)
- Coriander Leaves (Handful)
- 3 tsp Oil
- Salt (As per taste)
Instructions
- In a pan, sauté ginger, garlic, cinnamon, peppercorns, cumin seeds, fennel seeds, tomatoes, and one onion.
- Grind the sautéed mixture to a smooth paste.
- Heat oil in the pan; add curry leaves, onions, capsicum, and baby corn.
- Add the ground paste, turmeric powder, red chilli powder, and salt. Stir well.
- Pour 1 cup of water and simmer until the gravy thickens.
- Add boiled eggs, gently mix, and garnish with coriander leaves. Serve.
Frequently Asked Questions:
Can I make this dish vegetarian?
Absolutely! Replace the eggs with paneer or tofu, maintaining the same cooking process. Try our Paneer Tikka Pizza for a delightful vegetarian twist.
How can I adjust the spice level?
Control the spice level by tweaking the red chilli powder quantity. For a milder version, reduce the amount, and for an extra kick, add a pinch more.
Can I use canned baby corn?
Certainly! Canned baby corn works well in this recipe. Ensure that it is drained and rinsed before adding to the dish. Try our Spicy Chicken and Corn Curry for another canned corn delight.
Is this dish suitable for meal prep?
Absolutely! Egg and Baby Corn Masala is an excellent choice for meal prep. Store it in individual containers for convenient and delicious weekday lunches.
Can I freeze leftovers?
While technically possible, it’s best to enjoy this dish fresh or refrigerated within a day for optimal taste and texture.
