First boil the corn and cut capsicum. Now heat a pan and put the butter in it. Then add curry leaves, cinnamon in it. Once they are little fried add corn and capsicum in it and fry to 2 mins. Take them out from the pan.
Now blend tomatoes, green chilli and ginger and form a mixture. In the same pan, heat ghee now. Add asafoetida and cumin seeds. When they start to crackle add tomatoes mixture and cook for 5 mins with continuous stirring.
When the ghee starts seperating, add red chilli powder, turmeric powder and coriander powder and cook for 2 mins again. Now add blended fresh cream and cook till ghee came on surface.
Now blend soaked cashew and form a paste. Add cashew paste in the curry and continue cooking. Then add garam masala and mix well.
Now add sauted corn, capsicum and grated paneer and mix them well with masala. Then add water as per the required consistency and salt as per taste.
Cover the pan and cook for 5-7 minutes till desired thickness is achieved. Serve hot with Chapattis or nan.
