Baby Corn and Green Peas Curry


by: Everyday and Not so Everyday

A simple everyday main course dish, which you can be rustled up easily in your kitchen.


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serves: 5

8-9 baby corns,

2 cups green peas,

1/2 cup fresh grated coconut,

1 medium-sized onion,

1 large tomato,

2 – 3 green chillies,

small A fistful of coriander leaves,

1 tsp powdered turmeric,

5-6 cloves of garlic,

1 inch piece of ginger,

2 tbsps curd,

1 piece of cinnamon,

2 cloves

2 green cardamom,

1 tsp red chilli powder,

1 tsp cumin powder,

1/2 tsp powdered black pepper,

1 tsp coriander powder,

1/2 tsp garam masala powder,

1/3 cup cream,

Salt to taste,

1/2 cup milk,

1.5 tbsp crushed kasuri methi,

2 tbsps oil,

1 tsp ghee

Nutrition Facts
Baby Corn and Green Peas Curry

Servings Per Recipe: 5

Amount per Serving

Calories: 459

  • Total Fat: 18.7 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.7 mg
  • Sodium: 1120.6 mg
  • Total Carbs: 63.9 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 21.6 g
  • Protein: 17 g

how is this calculated?

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1.  Slice the baby corn into bite-sized slices.

2.  Cook the peas and baby corn in salted water till done.

3.  Grind the coconut, onion, tomato, green chillies, coriander leaves, ginger, garlic, half the turmeric and curd into a fine paste.

4.  Heat the oil and add the cinnamon, cloves and green cardamom. After a minute add the prepared paste and fry on a medium heat till oil separates. Now add all the dry spices and sauté for about a minute.

5.  Next add the cream, cooked vegetables, salt and sauté for another minute. Lastly add the milk and let it come to a boil. Lower the heat, sprinkle the crushed kasuri methi and let it simmer for 2-3 minutes.

6.  Serve hot drizzled with the ghee.

7.  Goes well with phulkas or any Indian bread.

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