Tandoori style baby corn in oven, baked with Indian spices just like we do paneer. Full video, step by step pictures recipe.
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I am making baby corn in baked version for first time. I always had a beautiful imagination to make it just like mini version of corn bhutta with tooth picks inserted.
But wanted to take no risk or experiment when I am cooking it as side dish for Aj. I was not sure how it would turn until I took it out. But it was really good and easy to make it too I thought (if not I wasn't complicating to take video and pictures).
Just baked it in super simple steps like we do Paneer. For a while, I have been buying organic baby corn only as Vj keep complaining about some artificial smell or something in the regular ones.
Also despite the fact it is organic, it is not too expensive, pocket friendly too. Available in this period where we don't get Indian vegetables here. I actually bought to make pulao, but had no stock of coriander leaves. So made side dish to finish the stock I had. Do give it a try.
Make sure to spice it well as well as taking care not to add masalas to over power it. You can marinate for 30 mins before baking, but I had no patience for that. Since it was cut, there was no issue too.
Recipe card
Tandoori style baby corn recipe
Ingredients
- 15 Baby corn
- ½ cup curd
- 1 teaspoon ginger garlic paste
- 1 tablespoon besan or chickpea flour
- 2 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon lemon juice
- ¼ teaspoon Kitchen king masala
- ¼ teaspoon ajwain
- ¼ teaspoon turmeric
- 1 tablespoon butter
Instructions
Make hung curd:
- Take curd in a clean thin white cloth. Hang it to get rid of extra water.
- I just kept it over a metal strainer and a bowl under to collect water.
How to cut baby corn:
- Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.
Prepare marinade:
- Place hung curd, besan, ginger garlic paste, all the spice powders, 1 teaspoon butter, lemon juice, ajwain and salt in a mixing bowl.Mix to a smooth mixture.
- Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.
Bake baby corn:
- Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
- Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
- Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there (Takes under 4 mins) and take out.
- Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
- Take out and slather the rest of butter all over the baby corn with brush.
Video
Notes
- Grease the aluminium foil well as otherwise your baby corn will get stuck to it.
- Turn over the tray halfway through for even cooking.
- I clean baby corn by soaking in salt water plus vinegar or turmeric for 15 mins and pat dry, air dry completely before storing it.
- If you like you can add a tablespoon of cream in the marinade for rich taste. I did this but my tikka turned mild spice, so skipped mentioning it in the ingredient. If you use it, make sure to balance spice.
- Butter adds good flavour as it gets roasted. You can use ghee or oil too.
Stepwise photos
1. Make hung curd: Take curd in a clean thin white cloth. Hang it to get rid of extra water. I just kept it over a metal strainer and a bowl under to collect water.
2. How to cut baby corn: Wash and pat dry baby corn. Trim the ends. I slit big baby corn in to 4 and small ones to 2. You can keep it whole too.
3. Prepare marinade: Place hung curd, besan, ginger garlic paste, all the spice powders, 1 teaspoon butter, lemon juice, ajwain and salt in a mixing bowl.
4. Mix to a smooth mixture. Add baby corn to it and carefully coat the baby corn without breaking it. Use large bowl for this.
6. Preheat oven at 200 deg C. Line a baking tray with aluminium foil. Grease it with butter and arrange the baby corn as single layer.
7. Bake it for 20 mins. Halfway through, take it out, brush with butter reserved and turn the tray, continue baking.
8. Once done, turn the temperature up, to 220 deg C and switch to grill mode. Put your baking tray in top rack and wait until you see browning here and there and take out.
9. Keep an eye always as it can easily burnt. If your oven is small, you may even skip this step of grilling as it will brown within 20 mins. Depending upon oven, please adjust baking time.
10. Take out and slather the rest of butter all over the baby corn with brush.
Serve with green chutney or as such
sindhu says
Thank you for all the baking recipes. I've tried several.
This one came out well but just a bit too sour.
Next time I'll try without the lemon juice, as curd adds sufficient sourness already
Raks Anand says
Thank you for your feedback 🙂
Divya Srinivas says
Hi
I was wondering if it be made in bulk for a small gathering.. How long will it stay crisp?
Raks Anand says
An hour it stays fresh, you can always reheat it quickly if needed.