After a long time I bought baby corns. My plan was to make Chinese food for lunch today. But I couldn’t manage to get spring onions. So I made a new gravy along with paneer and served it with coconut and onion rice:)

The gravy was rich, creamy, yummy and my kids really loved it:)

Ingredients

Baby corn – 6-7
Paneer – 200 gms
Onions – 3 medium sized
Tomatoes – 4 medium sized
Cashew nuts – 1/4th cup
Oil – 2 tsps
Turmeric powder- 1/2 tsp
Red chilli powder – 1+1/2 tsp
Coriander powder ( dhania)- 2 tsps
Cumin powder ( jeera) – 1+1/2 tsps
Salt to taste

For tempering
—————

Oil/ ghee- 2 tsps
Cumin seeds – 1 tsp
Red chilli powder- 1/2 tsp
Garam masala powder – 1/2 tsp

Method

Boil the baby corns and cut them into 1 inch pieces.

Cut paneer into cubes.

Peel, wash and chop onions. Wash and chop tomatoes.

Heat 2 tsps of oil in a pan. Add the onions and sauté till it turns light brown. Add the chopped tomatoes and sauté for few mins.
Add turmeric powder, chilli, coriander, cumin powder, cashew nuts and salt to taste.

Sauté for few mins and then add 1/2 cup of water. Let it cook till the tomatoes turn soft.

Cool this and grind to a smooth purée. Add the baby corn , paneer cubes and 1/2 more cup of water. Mix well and check for the seasonings. Cover the pan and let it simmer on a medium flame for few mins.

Heat 2 tsps of oil. Add the cumin seeds. When it starts spluttering, add the red chilli powder and garam masala powder.

Add the tempering to gravy and serve it hot with roti/ paratha/ rice / pulao 🙂