Baby corn kurma

BABY cORN KURMA
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• 12-15 Baby Corns
• ½ tsp Garam Masala Powder
• ¼ tsp Turmeric Powder
• 2 tbsp Oil & Ghee (mixed)
• Salt (to taste)
• Coriander Leaves (for garnishing)

To Grind (1)
• 2 big Onions
• 1 medium Tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 medium Green Chilies

To Grind (2)
• 1½ tbsp Coconut
• 10 Cashew Nuts (soaked for 3 hours)
• ½-1 tsp Fennel Seeds

To Temper
• 1 Bay Leaf
• 1 Elaichi
• A small piece of Cinnamon
• 2 Cloves
How to make Baby Corn Korma:
• Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside.
• Cut onions and tomato. Place them in a grinder.
• Add ginger, garlic cloves and green chilies and grind them to a paste.
• Heat oil and ghee in a kadai.
• Add bay leaf, elaichi, cinnamon and cloves.
• Add the onion paste prepared in the kadai and stir well.
• Add turmeric powder, salt and garam masala powder. Mix well.
• Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai.
• Add water to form a gravy consistency and boil the mixture.
• Add the cooked baby corn pieces.
• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste.
• When the gravy starts boiling, add the cashew nut paste and stir well.
• Boil the gravy till it becomes thick.
• Garnish with coriander leaves.
• Serve hot with chapatti or fried rice.