Grind cashews to make paste.

Blend together tomatoes and green chilli to make puree.

In a pan heat oil/ghee,add capsicum and corns, saute until crunchy.switch off the heat.

In a pan heat ghee /butter, add ginger garlic paste,stir for few secs. on low to medium heat.add onion and stir for a min add turmeric powder, red chilli powder,coriander powder stir,add tomato puree and salt, cook until masala leaves oil.(add little water if required).

Add cashew paste and stir again for a min.when masala cooked well add required water to desired consistency of gravy.

Add capsicum and corns,saute well and cook covered for 4 -5 mins.

Add garam masala, fresh coriander,mix well and serve hot with roti, chapati,or Naan.