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