Paneer cubes - 200 gms
Babycorn - 20 ( chopped into 1/2 inch pieces )
Cashewnut paste - 1 tbsp
Onion - 2 ( chopped into long thin pieces )
Tomato - 1 ( chopped into small cubes )
Ginger-Garlic paste - 2 tbsp
Cumin ( Jeera ) - 1/4 tsp
Capsicum - 1 ( chopped into 1/2 inch pieces )
Green chilly - 2 ( finely chopped )
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri Red Chilly powder - 1/2 tsp
Coriander leaves - to garnish
Fry paneer cubes till light brown and keep aside.
Soak cashewnuts in warm water for 20 minutes and then grind into fine paste.
Heat oil in a kadai,saute cumin seeds. Add chopped onions, green chilly, ginger-garlic paste and fry till brown in colour.
Add all masala powders ( red chilly powder, turmeric powder and coriander powder ) and chopped tomato. Fry till it gets seperated from oil. Add paneer cubes, babycorn pieces, chopped capsicum, cashewnut paste and salt to taste. Mix well. Add little amount of water and boil for 3 minutes until gravy is done. Garnish with coriander leaves. Serve hot with chapatis or as a side-dish.