The baby corns can be deep fried or shallow fried to golden brown and kept aside.

In a pan heat 2 table spoons of butter and 1 table spoon of oil. Fry the onions with a pinch of salt for 2 minutes. Then add the tomatoes and fry till it becomes mush. Finally add the cashews give few stirs and switch off.

Allow the stuff to get cool down, grind to paste and keep aside.

Heat a wok with remaining butter and 3 table spoons of oil. Add the cumins, crushed cloves and cinnamon, Once they splutter add the garlic ginger paste and fry for 10 seconds.

Now transfer the paste to it and throw in all the powders mentioned under the ingredients. Fry till the oil separates.

Pour in 2 cups of water and required salt. Add the fried / roasted baby corns. Let it boil for 2 minutes.

Add kasuri methi, fresh cream and garnish with coriander leaves finally and switch off.