PREPARATION

1. Take a skillet, add 450 milliliters water, 200 grams baby corns, 2 teaspoons salt, 1 teaspoon lemon juice and stir well.

2. Bring it to a boil.

3. Boil for 4 - 5 minutes.

4. Remove it from heat and drain well.

5. Take a pan, add 1 dry red chili, 1 1/2 teaspoons coriander seeds and dry roast until it turns golden brown in color.

6. Transfer this into a blender and blend it into a fine powder. Keep aside.

7. Take the baby corn and cut it into pieces.

8. Heat 2 tablespoons oil in a pan, add 200 grams baby corn and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

9. Remove it form heat and keep aside.

10. Heat 2 tablespoons oil in a another pan, add 110 grams bell pepper and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.

11. Remove it form heat and keep aside.

12. Heat 50 milliliters oil in a skilelt, add the blended masala in it and stir well.

13. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.

14. Add 1 1/2 teaspoons ginger garlic paste and mix it well.

15. Now, add 100 grams tomato and saute until it turns soft and pulpy.

16. Cook for 5 - 7 minutes on medium heat.

17. Add 1 1/2 teaspoons salt, 1 tablespoon dry fenugreek, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder, 2 tablespoons coriander and mix it well.

18. Add 80 milliliters water and stir well.

19. Now, add roasted baby corns, 170 grams tomato, 200 grams paneer, roasted bell pepper and mix it well.

20. Cook or 7 - 10 minutes on medium heat.

21. Garnish with ginger.

22. Serve hot.