Heat oil in a pan, add cumin. When it crackles, add ginger garlic paste.

Fry until the raw smell disappears.

Add chopped onions and fry until they turn golden.

Add chopped tomatoes, sprinkle salt and fry until the tomatoes turn mushy.

Add cashews, red chili powder, garam masala. Fry until the masala smells good.

This step is optional. Follow this if you want a smooth restaurant style baby corn gravy. Cool the mixture from above step. Blend it along with little water to a puree. Add little more oil to the same pan and heat. Add ¼ tsp cumin, cloves, cinnamon and cardamoms. Fry for a minute.

Add all the veggies and fry for 3 to 4 minutes.

Add a half a cup of water and cook the veggies till they are almost cooked.

Add the ground paste, mix and add more water if needed to bring it to the consistency. Taste it and adjust salt and spice as needed.

When the baby corn is cooked enough, you can adjust the spice and salt, add more chili powder if neeeded.

Cook for a while and then add crushed kasuri methi. Stir well and off the stove.

Garnish baby corn gravy with coriander leaves.