Tandoori Baby Corn
This recipe is simple to prepare and takes just 15 minutes if baby corn is marinated well in advance.
An immature ear of corn less than 3 inches in length, that is harvested after 40 to 45 days of growth is used in this recipe.
Ingredients for Tandoori Baby Corn:
Baby corn 250gms
Curd 100gms
Ginger-garlic paste 1 tsp
Red chilli paste 1 tsp
Garam masala powder 1/2 tsp
Cumin powder pinch
Cardamom powder pinch
Black salt pinch
Salt to taste
Mustard oil or refined oil 20ml
Directions to cook Tandoori Baby Corn:
- Tie the curd in a muslin cloth and hang it till all the water drains out.
- Put the strained curd in a bowl.
- Add red chilli paste, ginger-garlic paste, garam masala powder, mustard oil, black salt, salt, cumin powder, cardamom powder and chilli powder, mix well.
- Marinate the baby corn well in this masala paste. Grill the marinate baby corn in a hot tandoor till done.
- Now the crispy tandoori recipe is ready to be served with Tomato ketchup or chutney.
Along with this recipe you can also view our other recipes below.
