PREPARATION

1. Take a pan, add 30 grams coriander seeds, 1 tablespoon cumin seeds, 4 dry red chili, 10 - 15 black peppercorns and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Transfer this into a blender and blend it into a fine powder.
3. Heat 30 milliliters oil in a pan, add 250 grams baby corn and stir well.
4. Add 1 teaspoon salt and mix it well.
5. Then, add 40 grams bell pepper, 40 grams onions and mix it again.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 30 milliliters oil in a skillet, add 95 grams onions and fry till translucent.
9. Add 1 teaspoon salt, 2 tablespoons ginger garlic paste and stir well.
10. Now, add 170 grams tomato and saute until it turns soft and pulpy.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
13. Add 75 grams curd, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Then, add 90 grams cashew paste and mix it well.
16. Now, add 200 milliliters water and mix it again.
17. Bring it to a boil.
18. Add the prepared blended masala and mix it well.
19. Then, add the cooked veggies in it and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 100 milliliters water and mix it well.
22. Now, add 200 grams paneer and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 1 teaspoon garam masala, 2 tablespoons dry fenugreek leaves and mix it well.
25. Add 2 tablespoons fresh cream and mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Remove it from heat.
28. Serve hot.