BADAMI BABY CORN PANEER MASALA

INGREDIENTS:
10-12 Baby corns
200 gms Cottage Cheese (Paneer)
2 medium size Onions
4-5 Cloves Garlic
2 inch piece Ginger
3-4 Red chilli whole
12-15 Almonds
3 tbsps Oil
2 Cups Tomato puree
Salt to taste
1 tsp Red chilli powder
½ tsp Cumin powder
2 tsp Coriander powder
1 tsp Garam masala powder
1 tsp kasuri methi

METHOD

1 Wash and thinly slice Baby corns. Cut Paneer into one inch sized triangular pieces. Peel, wash and roughly chop Onion and Garlic. Peel, wash and chop half of the Ginger and cut the remaining half into julienne for garnish.
2 Remove stem of whole Red chillies. Grind Red chillies, Almonds, Onions, Garlic, and Ginger into fine paste using half a cup of water.
3 Heat Oil in a pan, add the ground paste and saute for three to four minutes. Add Tomato puree, Salt and continue to saute for a couple of a minutes. Add Red chilli powder, Cumin powder and Coriander powder and saute till Oil begins to leave the masala.
4 Stir and add sliced Baby corn, Panner pieces, Garam masala powder and mix well. Cover and cook on low heat for five minutes.
5 Lightly roast kasuri methi and crush. Sprinkle over the gravy.