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