PREPARATION

1. In a bowl, add 2 tablespoons cashews, 1 1/2 tablespoons melon seeds, 60 milliliters water and soak for 20 minutes.

2. Transfer this into a blender and blend it into a smooth paste.

3. Heat 500 milliliters water in a pan, add 200 grams baby corn and stir well.

4. Bring it to a boil.

5. Remove it from heat and drain the corns.

6. Heat 15 milliliters oil in a skillet, add 2 pods cloves, 1 cinnamon stick, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes on medium heat.

7. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.

8. Now, add 230 grams tomato puree and mix it well.

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

10. Add 1/4 teaspoon turmeric and stir well.

11. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon red chili and mix it well.

12. Then, add 125 grams green peas, boiled baby corns and mix it well.

13. Now, add 700 milliliters water and mix it again.

14. Cover it with lid and cook for about 10 - 12 minutes.

15. Open the lid and give it a nice stir.

16. Add the blended paste in it and mix it well.

17. Add 1/2 teaspoon garam masala and mix it well.

18. Cook for another 5 - 7 minutes on medium heat.

19. Garnish with coriander.

20. Serve hot with roti.