Baby corns - 15 ( Cut into 1 inch pieces )
Capsicums - 2 ( Cut into small squares )
Tomatoes - 3
Garam Masala Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Lime juice - 1 tsp
Dried Fenugreek Leaves / Kasuri Methi - 1/2 tsp
Cashewnuts - 10
Sugar - 1 tsp
Salt - To taste
Oil - 1 tbsp
For Onion paste :
Onion - 1 ( big ) peeled and roughly chopped
Cumin seeds / Jeera - 1 tsp
Ginger - Garlic paste - 1 tsp
Cinnamon stick - 1 ( 1 inch )
Green Cardamoms - 2
Cloves - 2
Oil - 1/2 tsp
Method to prepare Onion paste :
Heat oil in a pan. Add cinnamon stick, cloves and green cardamoms. Cook for a minute on medium flame.
Add cumin seeds. After it crackles and turns golden red, add roughly chopped onions and fry till they turn transparent. Add ginger-garlic paste and stir till the raw smell disappears.Transfer the content to mixer. Let it cool slightly. Then grind into paste.
Method to prepare the curry :
In a pan or kadai, heat oil. Add ground onion paste . Saute on a medium flame till the paste turns light golden brown in colour and becomes a dry mass.
Add garam masala powder, turmeric powder, coriander powder and cumin powder. Stir for 30 seconds. Add tomato puree and stir evenly for about 3 minutes. Add 1 1/2 cup of water, lime juice, sugar and salt to taste. Bring the gravy to boil for 5 minutes on medium flame.
Add baby corn pieces. Cover and cook for 5 minutes. Add capsicum pieces and cook again for 7 minutes without covering so that the vegetables are cooked but retain their crunchiness. Add cashewnut paste, kasuri methi and salt if required. Cook untill the gravy becomes little thick. Garnish with finely chopped coriander leaves.
Serve hot with roti / chapati / phulkas or white rice