Posted in main-course

Makhni Babycorn Recipe

Makhni Babycorn Boiled Babycorn pieces dipped in cashewnut based creamy gravy, seasoned with aromatic spices.



  • 6-8 Babycorn (Boiled and Halved)
  • 2 Medium Onion (Chopped)
  • 3 Garlic Cloves (Chopped)
  • 1″ Ginger Piece (Grated)
  • 3 Medium Tomatoes (Chopped)
  • 3/4 Tsp Cumin Seeds
  • 2 Cardamom
  • 2 Cloves
  • 1″ Cinnamon
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Coriander Powder
  • 1/2 Tsp Garam Masala
  • 12 Cashewnuts (Soaked in lukewarm water for 30-40 mins)
  • Salt
  • 2 Tbsp Oil
  • Coriander Leaves (For Garnishing)


  1. Heat oil in a pan and add cumin seeds, cardamoms, cloves, cinnamon piece and garlic cloves.
  2. Once garlic cloves turn pale, add onion and grated ginger and cook till onion turns translucent.
  3. Add tomatoes and cook till tender.
  4. In the meantime, prepare cashewnut paste using a grinder jar.
  5. Add red chilli powder, coriander powder and cashewnut paste and stir well.
  6. Cook for 5 minutes and turn off the heat.
  7. Once mixture is cooled down, blitz using a grinder jar to receive smooth paste.
  8. Sieve it to get rid of big chunk of spices.
  9. Transfer mixture again for cooking. Add water/milk as necessary.
  10. Add boiled babycorn pieces, garam masala and salt.
  11. Cover with a lid and cook for 7-8 minutes. Turn off the heat.
  12. Garnish with coriander leaves and serve with Indian Flatbread.



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