115 oz.Can of Baby corn, rinsed and drainedabout 10 baby corn
2Green Chilies, chopped
2Garlic cloves, chopped
½tspRed Chili powder
½tspKasoori Methi (dried fenugreek leaves)
2tbspAlmond butter or cashew paste
2tbspHeavy Cream (optional)
Cut the baby corn into bite size pieces.
Heat 1 tbsp oil in a pan; add the chopped baby corn and saute till lightly golden. Remove from the pan and set aside.
In the same pan, add the onions, green chilies, ginger and garlic until onions turn lightly browned. Add the tomatoes and cook till they turn mushy. Let the mixture cool slightly and grind into a smooth paste.
Heat the remaining 1tbsp in the pan; add the cumin seeds and after they start to sizzle, add the ground onion paste and turmeric. Cook till oil starts to separate around the edges, about 10~12 minutes.
Add red chili powder, ground cumin, ground coriander, kasoori methi and salt. Cook for 2~3 minutes. Stir in almond butter/ cashew paste and cream and cook till heated through. Serve with rice or roti.