Steps
- 1
Blend yogurt and cashews into a smooth paste. Set aside.
- 2
Boil corn with water, salt, and 1/4 tsp turmeric until soft. Drain.
- 3
- 4
Heat oil, add cumin seeds. When they darken, add asafoetida and onions. Sauté until translucent.
- 5
Add tomatoes, tomato puree, turmeric, chilli powder, salt, ginger garlic paste, chilli paste, kasoori methi, garam masala, cumin and coriander powder. Cook 1 minute.
- 6
- 7
Add fresh coriander and cashew-yogurt paste. Stir and cook 2 minutes.
- 8
Add corn, cook 2 more minutes.
- 9
Transfer to a serving dish, top with butter and garnish with coriander. Serve hot.
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