Things needed are:
Capsicums 2 No.s
Baby corn 200 gm
Onions 2 No.s
Chopped garlic 2 tsp
Milk 1 cup
Cashew nuts few
Peanuts 2 tbsp
Tomato puree 1 cup
Ginger garlic paste 1 tbsp
Dhaniya (Coriander seeds) 1 tsp
Turmeric 1/2 tsp
Red chilly powder 2 tsp
Salt
Oil 4-6 tbsp
Eggs (optional)
Procedure:
I will explain the procedure with pictures rather than writing each and every step.Cut the vegetables into pieces.
First cook the baby corn in a rice cooker for 2 whistles. Then take a pan, heat the oil and fry onions,garlic and capsicum first.Saute till onions turn golden brown.
Now add boiled baby corn, salt, Ginger garlic paste and turmeric.Mix well and close the pan with the lid for 5 minutes.
Now add tomato puree, dhaniya powder, red chilly powder and mix well. While this gets cooked, Grind cashewnuts and peanuts with milk. Add this mixture to the curry in the pan.
Let this boil for sometime with stirring in between. Oil separates and gravy becomes thick and creamy.
This curry can be garnished with coriander.To make it rich, I used egg scramble to decorate it. It enhanced the taste.
This curry can be served with hot rice or chapathis. I served this curry to my family with rice.They all liked it very much...!!