Saute till they turn slightly brown. Remember we have to keep them crunchy. Take them out on a plate.
Now, add the remaining 1-1/2 tbsp ghee to the pan. Add cumin seeds and asafoetida. Saute the cumin seeds for a few seconds. Add green chili, bay leaf, cardamom and cinnamon stick. Saute till they impart fragrance.
Now, add ginger and garlic. Saute until the raw smell has gone.
Add the finely chopped onions and fry till translucent.
Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
Now add the chopped tomatoes and tomato puree. Saute until the tomatoes release the oil.
Now add baby corn and fried onion pieces. Mix well.
Add Kasuri methi, sugar, and fresh cream. Mix well.
Garnish with fresh coriander.
Serve hot with roti, parantha, nan etc.
Scrumptious Baby Corn Do Pyaaza is ready.
1. If required, add water to achieve the desired consistency.
2. Cloves and black peppercorns can also be added.
3. Instead of boiling the baby corn you can cook them covered in the gravy, just for a few minutes. I like the baby corn to be crunchy.