½ cup boiled sweet corn kernels
½ tsp garlic paste
¼ tsp haldi powder
salt - to taste
2 small tomatoes, roughly chopped
4-5 cashew nuts, broken/chopped
½ cup capsicum (green bell pepper) cut into 1-inch pieces
½ tsp grated ginger
½ to ¾ cup water
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp oil
½ cup red onion finely chopped
½ tsp garam masala (optional)
1 tsp dhaniya powder
First, make a smooth paste of the tomatoes & cashews without adding any extra water. Keep aside.
Heat 2 teaspoons of oil in a pan on medium heat.
Add the capsicum. Saute for 2-3 minutes till they are only 80% cooked (capsicum should be still crunchy).
Remove them to a plate and keep them aside.
In the same pan heat the remaining oil.
Add the chopped onions. Sprinkle some salt and mix. Cook till onions are light brown in color.
Now add grated ginger and the garlic paste. Mix and saute for a minute.
Now add prepared tomato-cashew paste.
Cook till all the moisture evaporates and it becomes a thick paste. Stir in between.
Add haldi powder, red chilli powder, and dhaniya powder. Mix well and cook for a minute.
Now add water. Stir well to make the gravy consistent. Bring it to a boil.
Now add garam masala and kasoori methi. Mix well.
Also, add boiled corn kernels and cooked capsicum.
Mix well and let it simmer for 3-4 minutes.
If the gravy is too thick then you can add little more water and simmer.