Pin We love tandoori dishes a lot and order it whenever we dine out in restaurants.My staple order would be Tandoori Roti / Butter Nan with any creamy gravy, and mostly it would be PB Masala for mittus sake and yes am done for the day.I feel incomplete without eating this combo when we go to restaurants. I have already tried Tandoori Gobi and mittu loves it so thought to try Tandoori Baby Corn as baby corn is her most favorite vegetable.I have given even the stove top version but I tell you it doesn’t match with the oven taste.The smoky flavour which is the highlight of tandoori dishes will be missed when you do in stove top.
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📖 Recipe Card
How to make Tandoori Baby Corn Recipe
Serve hot with green chutney, raw onion and lemon wedges. Pin
Expert Tips
For tikka style you can use skewers and pin them alternatively with onion and capsicum. I used kashmiri chilli powder for the baked version and normal chilli powder for the stove top version(which I made another day).You can find the color difference. Keep an eye after 10mins as timing varies from each oven to oven.Also baby corn cooks faster. Parboiling is must , don’t over cook.Just have the timing as guidance as each oven cooks differently. Make sure to turn over inbetween for even baking. Sprinkle a pinch of chat masala powder while serving for extra zing. Grill it for the last 5mins to get the smoky flavour. If you do not have tandoori masala powder, skip it. My baby corns were a bit fat so had to cut into 4 slits.If its small just cut into 2 thats enough.
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