Baby Corn Masala | Baby Corn Gravy

Clean 200 grams Baby Corn, remove any husk and trim the ends if needed. Cut them into finger sized pieces. Add the chopped baby corn to a pressure cooker along with ¼ tsp Turmeric Powder and ¼ tsp Red Chilli Powder with a splash of water.
Cook for 2 whistles on medium heat, let the pressure drop naturally before opening the lid. Set aside.
In a thick bottomed pan heat 2 tsp Oil, add ½ tsp Cumin Seeds. Next add 1 Large Onion chopped,2 Tomatoes chopped, 1 Green Chilli, 5 Garlic Cloves, 2 inch Ginger piece and 6 Whole Cashews.
Cook covered for 5-6 minutes on medium flame until the onions & tomatoes are soft. Cool completely.
Grind into a smooth paste and set aside.
In the same pan heat 3 tsp Oil. Add ½ tsp Cumin Seeds and 1 Bay Leaf. Next add 1 Onion finely chopped.
Cook on low flame until the onions are translucent and then add ½ tsp Red Chilli Powder, ¼ tsp Turmeric Powder, ½ tsp Coriander Powder, ½ tsp Garam Masala Powder along with Salt as needed.
Fry on low flame for 2 minutes and then add the onion tomato masala.
Stir well and cook on low flame for 3-4 minutes until the gravy starts to bubble.
Add pressure cooked baby corn and mix well. Continue to cook on low flame for another 5-7 minutes.
When the oil starts to separate on top, add ½ tsp Kasoor Methi (crushed between your palms) along with 3 tbsp Cilantro/Coriander Leaves finely chopped. Remove from heat.
Serve hot with rotis, phulkas, parathas or pulao.