BABYCORN CAPSICUM MASALA !!!!!!

My today's recipe is babycorn capsicum masala which goes well with rotis. I adopted this recipe from THE CHEF & HER KITCHEN, Here, instead of fresh cream, i added milk while grinding & to adjust consistence of gravy too. It gives same texture & taste to the gravvy.

 Ingredients:
12-15 sliced Babycorn
1 Big green capsicum diced
2 Onions sliced
3 Tomatoes chopped
7-8 cashewnuts(or 2-3 tbsp Watermelon seeds)
2 tsp Ginger-Garlic paste
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Kasuri methi
1/2 tsp Garam masala 
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/2 tsp Amchur powder( i skipped this)
1/2 tsp Cumin seeds( i used cumin powder)
a pinch of Sugar
2-3 tbsp Cream(or 1/4 cup Milk)
2 tbsp chopped Coriander
Salt to taste

Method:

• Cut baby corn into 1" pieces and cut them into halves and boil them in water for 4-5 mins or microwave on HIGH for 3 mins.They should be crisp and not completely cooked.(what i did is i chopped babycorns as shown in the pic & pressure cooked it for 3 whistles)
• Heat 1 tbsp oil in a pan add sliced capsicum and fry for another 2-3 mins.Add a fat pinch of salt while frying the capsicum. The capsicum should be really crisp and slightly soft.
• Heat 1 tbsp oil in a kadai,fry the sliced onions till pink,add ginger-garlic paste and chopped tomatoes and fry until it forms a pulpy mixture.Add cashewnuts(or water melon seeds), cumin powder, red chilli powder,coriander powder,jeera powder,turmeric powder,a pinch of sugar,amchur powder and salt and fry until the masalas are cooked.
• Cool the mixture and grind all these ingredients to a smooth paste.Add enough water(i used milk) while grinding but make it into a real fine paste.
• Heat 1 tbsp oil and 1 tbsp butter in the same kadai. Add the ground paste and fry until the oil leaves the edges.
• Add the cooked babycorn and capsicum and kasuri methi & milk to it and cover it and cook for 3-4 mins.Switch off the flame.
• garnish it with chopped corriander leaves.

HAPPY COOKING :)))))))