Paneer corn korma

In a sauce pan add water, little salt and bring to boil. Add the baby corn and cook over medium heat until it becomes soft, about 5-8 minutes.

Drain the water and wash in cold water. Trim the ends and cut into 1-inch long pieces. Set aside.

In a kadai, heat oil and add onion. Fry till onion turns translucent. Then add ginger-garlic paste and fry for 2 minutes.

Add capsicum, tomato and fry till the tomatoes have softened. Cool and grind with cashews to a smooth paste.

In the same kadai, heat oil and add cumin seeds. When it sizzles add the ground paste and cook covered in medium heat for 8-10 minutes, stirring occasionally.

Add turmeric powder, coriander powder, red chilli powder, garam masala, kasuri methi, CIBA paneer masala and fry for 2-3 minutes.

Add the baby corn, paneer cubes, salt and mix. Cover and cook for 2-3 minutes. Then add milk, cream and simmer for another 2-3 minutes.

Serve with Roti, naan, or paratha.