1 pack baby corn - chopped into halves or 3 pieces
1 pack mushrooms - chopped into halves
2 medium sized onions - chopped roughly
1 medium tomato - chopped roughly
5 cloves garlic - crushed
1/2 cup of cashews
1 teaspoon chilli powder
1 teaspoon dhania jeera powder
1/2 teaspoon garam masala powder
1/2 teaspoon jeera
1/2 teaspoon kalonji (onion seeds)
2 tablespoons oil
salt to taste
In a kadhai add 1 tablespoon oil. When it gets hot add the crushed garlic. Whitin 30 seconds add the onions and fry till its golden brown. Then add the tomatoes and mix well. after 5 minutes add the chilli powder, dhania jeera powder, garam masala powder and the cashews. Mix well and let it cook for 1 to 2 minutes covered on medium heat. Let this mixture cool down. In a blender puree the mixture to a fine paste. Add water if required - but, be careful not to make it too watery.
In a kadhai add the remaining 1 tablespoon oil. When it gets hot add the jeera and kalonji. When they splutter add the baby corn and after 5 minutes add the mushrooms. Let them cook covered on medium heat for 5 minutes. Then add the spice paste and mix well. Add water to get the consistency desired. Add salt to taste. Bring the curry to a boil. Garnish with coriander leaves. Serve with chappati, Naan or even Jeera Rice.
Note - The spice paste can be used to cook paneer, capsicum, brinjals. Even chicken tastes good in it.