Baby Corn – 1 1/2 kg, boiled, diced into 1/2 inch cubes
Ginger Garlic – 4 tsp, ground to paste
Vegetable oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Tomato Puree – 1 cup
Yoghurt – 1 cup, whisked
Green Peas – 100 gms, Shelled
Salt – 2 tsp
Green Coriander – 1 tbsp, chopped

1. Extract the ginger garlic juice from the paste and discard the pulp.
2. Heat the oil in a kadai.
3. Add the cumin seeds and saute till it starts to crackle.
4. Stir in the tomato puree and cook for about 6 to 8 minutes or till the raw flavour disappear.
5. Stir in the yoghurt, baby corn and green peas.
6. Cook for about 5 minutes.
7. Season with salt and the ginger garlic juice.
8. Cook for another 2 minutes or until the gravy thickens.
9. Garnished with green coriander
10. Serve hot.

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