This is one of my favorite dishes that i invariably ordered when we dined out in India. The crunchy taste of the baby corn adds a different texture to the dish. Goes well with parathas as well as rice.


Serves 6
2 cans baby corn- chopped into 1 inch pieces
400 gm paneer- cubed
2 medium onions
4 medium tomatoes
3 green chilies
2 inch piece of ginger
2-3 cloves garlic
1/2 tsp chili powder
1/3 tsp turmeric
1 tsp cumin powder
salt to taste
1 tsp kasuri methi
2 tsp cumin coriander powder
1/2 tsp garam masala
2 tbsp coriander
2 tbsp ghee
2 tbsp butter

Crushed to a fine powder
5-6 cashews
1 tsp sunflower seeds
1 ts cumin
1 tsp coriander





1. Chop 1 of the onions very and keep aside.
2. Chop the second onion into large pieces along with the ginger, green chili, garlic and tomatoes and put it through a blender with as little water as possible to make a fine paste.
3. Heat ghee and butter and when they melt, add the cumin seeds. When they splutter, add the chopped onions and saute till they are golden brown.
4. Next add the tomato-onion-ginger-garlic-chili puree and saute till you see the butter/ghee come afloat. The gravy should have turned golden brown.
5. Now add the cashew-coriander powder to it and saute for a couple more minutes.
6. Add the turmeric, chili powder, garam masala, cumin-coriander powder , salt and saute the gravy for 3-4 minutes.
7. Add in the chopped baby corn and paneer pieces and cook for 10-15 more minutes.
8. Finally add the kasuri methi and serve garnished with coriander.

Variation- To cook this dish in a jiffy, forego making the puree. Instead just add chopped onions, garlic, green chilies and tomato and add in the rest of the ingredients (spices) to make a stir-fry.