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Babycorn and carrot masala

• 15-20 tender Baby Corn, cut into fingers
• 10-12 Baby Carrots/ 2-3 medium Carrots
• 1 medium Onion, finely chopped
• 2-3 Green Chillies, slit (Adjust acc to taste)
• 1 tsp Jeera/Cumin Seeds
• ½ tbsp Kasuri Methi/Dried Fenugreek Leaves
• 1 tbsp Coriander Leaves, finely chopped
• ¼ tsp Turmeric Powder
• ½ tbsp Oil/Ghee
• 1 small Onion, quartered
• 3 large Tomatoes, blanched in hot water and peeled/1 canned Chopped Tomato
• 2-3 cloves of Garlic
• ¾ -1 inch Ginger, peeled and roughly chopped
• 2-3 Dry Red Chilli (I used Byadagi for Colour, adjust acc to taste)
• ¾ -1 tsp Garam Masala
• ½-1 tsp Kitchen King Masala
• ½ tsp Amchur/Dried Mango Powder (Optional)
• ½ tsp Jeera/Cumin Seeds
• 1 tsp Coriander Seeds
• 1 tsp Sugar
• 10-12 Cashews

Grind all the ingredients listed above from onion to cashews to smooth paste without adding any water and keep it aside.
Cook Baby Corn and Baby Carrots with turmeric powder and salt to taste in enough water for about 5-6 minutes till they are fork tender. Drain and reserve the water.
Heat oil in a pan and add cumin seeds to it. When cumin starts to sizzle, add finely chopped onion and slit chillies and sauté on medium flame till it turns golden brown.
Now add ground paste, Kasuri Methi and sauté it continuously for about 2-3 minutes on medium to low flame till raw smell of masala disappears.
Mix cooked Baby Corn and Carrots. Add reserved water as and when required to get required gravy consistency. Simmer and cook for another ten minutes for all the flavours to blend well.
Mix finely chopped coriander leaves before serving it with Chapatti, Roti or Paratha of your choice and enjoy this creamy goodness.