| • | Extract the ginger-garlic juice from the paste and discard the pulp.
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| • | Place a kadai on fire and heat vegetable oil.
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| • | Add cumin seeds and sauté till they start spluttering.
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| • | Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.
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| • | Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
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| • | Sprinkle salt and ginger-garlic juice.
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| • | Cook for 2 minutes, till the gravy becomes thick.
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| • | Garnish with chopped green coriander.
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| • | Serve hot with any Indian bread. |
