Paneer And Baby Korma

Serves 4-6 

Ingredients: 

100 gm. paneer [cut into 1" cubes] 

 1 large onion, ground to a paste
100 gm. baby corn [cut into ½" thick slices]  ¾ tsp. tandoori masala

4 tbsp. oil 1 bay leaf

 ¼ tsp. sugar [optional]
2-3 flakes crushed garlic A few capsicum rings or coriander leaves for garnishing 
Curd-tomato paste :

½ cup curd 

 A pinch haldi 
1 big tomato ½ tsp. salt
1-2 green chillies  ½ tsp. red chilli powder
1 tbsp. cashew nuts  ½ tsp. garam masala 

Method:
  1. Grind all the ingredients of the curd-tomato paste together to a smooth paste and keep aside. Heat oil. Reduce heat, add bay leaf and garlic and let garlic turn light brown. Add onion and fry till golden brown. Add the curd-tomato paste and stir fry for 8-10 minutes on medium flame till dry and oil separates. 
  2. Add about 1 cup of water and give a boil, add tandoori masala. Add sugar, if the curry tastes sour. Simmer curry for 5-6 minutes and then remove from heat. Deep fry the paneer and baby corn to a golden colour in two separate batches. Add fried paneer and baby corn to the gravy. 
  3. Simmer for 2-3 minutes. Garnish with 2-3 capsicum rings cut into halves or a few coriander leaves. Serve hot.