Baby Corn Capsicum Masala Recipe

• 1 cup Capsicum, chopped
• 3 heads Baby Corn
• 1 cup Fresh Beans
• 2 Potatoes (medium sized)
• 3 Onions (medium sized)
• 1 Tomato (medium sized)
• 1 piece Ginger
• 5 Garlic Cloves
• 1 tsp Mustard Seeds
• 1 1/2 tsp Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• 1 tsp Cumin Seeds
• 15 Cashews
• 4 tsp Kasthuri Methi

• Chop the baby corn into small pieces.
• Wash the potatoes and peel them. Cut them into medium-sized pieces.
• Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
• Cook this in a cooker for 15 minutes.
• Peel the onions and chop them into tiny pieces.
• Wash and chop tomatoes.
• Peel the garlic cloves.
• Add the chopped onions, tomatoes, ginger, garlic and cashews to a blender and blend until it becomes a smooth paste. Add water, if needed, in order to get the right consistency.
• Take a pan and add 5 teaspoons of cooking oil to it. Once the oil is hot, add the chopped capsicum and fry for 2 minutes.
• Transfer the capsicum to another bowl.
• Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated.
• Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well.
• Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame.
• Stir the mixture until the water in it evaporates and the gravy begins to get thick.
• Add the vegetables that were cooked in the cooker and cook for 1 minute.
• Add the fried capsicum and salt to taste.
• Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.