A medley of baby corn and cottage cheese (paneer) cubes with a crunch of capsicum coated with a thick flavourful gravy.
This is a rich gravy dish with a smooth tomato and onion paste and cashew nut puree. Whole garam masala spices blended with the tomato onion puree evenly distribute the masala flavour. Since you blend the whole spices along in the paste, you will not bite into a whole spice, thus keeping the gravy smooth.
This rich gravy dish goes very well with lachcha paratha.
1. Baby corn – 8-10 pieces, chopped into ½ inch pieces
2. Cottage Cheese (Paneer) – 200 gms, cubed
3. Onion – 1 medium, roughly chopped
4. Tomato – 2 medium, roughly chopped
5. Capsicum – 1 small, finely chopped
6. Cashew Nuts – 2 tbsp
7. Coriander powder (Dhania powder) – 1 tsp
8. Turmeric powder (Haldi) – 1/4th tsp
9. Red Chilli powder – ½ tsp
10. Milk – 2 tbsp
11. Bay leaf (Tej Patta) – 1
12. Cloves (Laung)- 1 tsp
13. Cinnamon (Dal Chini) – 1 stick
14. Salt to taste
15. Oil – 2 tbsp
1. Boil the baby corn pieces in water until they are soft. Then, drain all the water and keep the boiled baby corn aside.
2. Meanwhile, heat 1 tbsp of oil in pan. Add the chopped onions to the hot oil and fry until they turn golden brown.
3. Grind the cashew nuts along with milk to a paste.
4. Grind together the fried onions, chopped tomatoes, bay leaf (tej patta), cloves (laung), cinnamon (dal chini) to a smooth paste.
5. Heat the remaining oil in a pan and add the prepared ground mix.
6. Add the coriander powder (dhania powder), red chilli powder and turmeric powder (haldi) and mix well.
Cover and cook for a few minutes, stirring often.
7. Add the capsicum.
Cover and cook for 5 minutes so that the capsicum turns a little tender.
8. Add the boiled baby corn and mix well.
9. Add hot water to make a gravy.
10. Add the cashew paste and mix well.
11. Add the cottage cheese (paneer) cubes and mix well.