Babycorn Capsicum Masala

How to Prepare

1. Heat 4 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the prepared onion paste and sauté until golden brown, about 5-7 minutes.
4. Add the tomato puree and cook until the mixture releases oil, about 8-10 minutes.
5. Add 2 tablespoons of ginger-garlic paste and sauté for 2 minutes.
6. Add 2 teaspoons of turmeric powder
7. 3 teaspoons of red chili powder
8. 3 teaspoons of coriander powder
9. 2 teaspoons of garam masala, and salt to taste. Mix well.
10. Add the sliced baby corn and diced capsicum. Stir to coat the vegetables with the masala.
11. Add 2 cups of water to adjust the gravy consistency and bring to a boil.
12. Reduce heat, cover, and simmer for 15-20 minutes until the vegetables are tender.
13. Add 1 cup of fresh cream and mix well. Cook for another 2-3 minutes.
14. Garnish with chopped coriander leaves and serve hot with naan or rice.