Tomatoe puree - 3/4 cup
Onion paste -3/4 cup
Ginger- 1 inch piece
Garlic- 3 cloves
Green chilli- 3
Cashew nuts -4-5
Turmeric Powder-1/4 tsp
Coriander powder -2 tsp
Chilli powder -1 tsp
Kitchen king masala or garam masala -3/4 tsp
For the seasoning
Oil -2 tbsp
Cumin Seeds/jeera -1 tsp
Coriander leaves finely chopped
1.Blanch tomatoes-Put the tomatoes in boiling water, switch off and keep it covered for 15 minutes. Discard the water. Peel the skin of tomatoes and puree it. You will need 3/4 -1 cup of tomato puree.Cut the baby corn into small rounds. (the baby corn will get incorporated with the gravy well if it is cut into rounds).Peel and grind raw onion to a smooth paste.
2.Grind ginger, garlic and green chilli to a coarse paste. If you have ginger garlic paste ready, use 1 tsp of ginger garlic paste and grind chillies to a coarse paste and keep it ready.Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste.
3.Heat oil in a pan or small cooker, add jeera seeds, when it sizzles, add onion paste and saute on medium flame stirring continuously until it turns slightly brown. (if you do not fry the onion paste well, you will get raw onion flavor in the gravy).
4.Add ginger garlic and green chilli paste and saute for a few more minutes.Add tomato puree and all the spice powder given under 'spice powder' and salt needed. Cook the tomato puree well on medium flame stirring now and then, until it changes color and oil ooze out.Add cashew nut paste and cook for a further 3-4 minutes.
5.Then add the baby corn, needed water (around 3/4-1 cup of water) and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, mix the contents well and simmer for another 5 minutes.Garnish with coriander leaves and serve hot with parathas, naan, pulao (it goes well with jeera pulao, peas pulao and ghee rice)and chapati.