Baby corn 10 Chopped
Onions 1 onion (big)
Jeera/Cumin Seeds 1/2 tsp
Cinnamon 1 inch
Green Cardamoms 1
Bay Leaf 1
Khus-Khus/White Poppy Seeds 1/tbsp
Ginger garlic paste 1 tbsp
For Tomato Paste:
Garam Masala 1 tsp
Amchur/Dry Mango Powder 1/2 tsp
Turmeric Powder pinch
Kashmiri/Deghi Chilli Powder 1 tbsp
Grind onion and tomato paste with all the ingredients listed above separately and keep aside.
Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.
Make sure that you continuously stir the paste and it doesn’t stick to the pan.
Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.Add baby corn pcs and stir well.
Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.
If you find the gravy too thick, add about another ½ cup of water.Simmer the gravy and let it cook uncovered for another 7-8 minutes or till the corn is cooked and soft.Switch off.
Serve it hot with roti.