Babycorn Paneer Masala

Ingredients :


BABY CORN MASALA


Fresh Baby corn - 6 pcs cut into half
Fresh paneer -10 pcs cubes as you like
Tomato - 3 medium
Carrot - 1 medium cut into pcs.
Onion - 1 medium
Ginger pcs. - ½ tsp
Green chilly -1 slit
Chilly powder - ¾ tsp
Coriander powder - 2 tsp
Garam Masala - 1tsp
Cardamom - 1
Cinnamon - 1"
Garlic flakes - 3
Poppy seed - ½ tsp
Cashew nut - 6 to 8 pcs
Butter to fry and Salt to taste

Preparation :

GRIND
1. Soak poppy seed and cashew nut in a water for an hour and drain the water.
2. Add 1 boiled tomato & little milk and grind smoothly. Since the poppy seed and cashew nut make little quantity to grind, the boiled tomato is added.


METHOD
1. Boil tomatoes, carrot and garlic. Keep aside carrot.
2. Cool and grind smoothly with ginger pieces.
3. Heat 1tsp butter and sauté baby corn with pinch of black salt and keep aside.
4. Again heat 2 tsp butter add cumin seed, cardamom, cinnamon, green chili and finely chopped onion. Sauté until the onion changes colour.
5. Now add the tomato & garlic mixture, boiled carrot, red chili, coriander powder, garam masala and pinch of turmeric powder. Sauté until the raw smell goes off.
6. Mix poppy seed and cashew nut ground paste and cook for 3 minutes.
7. Finally add baby corn and paneer and cook for 5 minutes.
8. Garnish with spring onion and butter. Serve as a side dish.

TIPS: Since we are using less butter/oil cook the masala in medium flame.
If you want you can add butter more.