Paneer and babycorn

I completed my internship and am feeling very relieved and at the same time exhausted and tired.  The year has been busy but fulfilling and am excited about the new prospects it will bring. All I wanted to do now was sleep. I did not feel like cooking or blogging or doing anything else. So I have not cooked anything new but I wanted to post something as I realized that I have not posted anything in December. I pulled out this recipe from my drafts. This was a rich gravy based vegetable with paneer and baby corn. I love the delicate flavor of baby corn but have not really used it as much as I would like to. I like it in stir fry or noodles/pasta, but not so much with Indian food. However it tasted really good with the paneer. I did not over cook it so that it retains the crunch.

Ingredients
Cashew, walnuts, almonds soaked (1/2 cup)
2-3 red chilli soaked
1/2 tsp shahi jeera
2 black cardamom
1 large onion ground
1 tsp ginger  grated
1/2 tsp turmeric,
1tbsp kasuri methi (dry fenugreek leaves)
1tsp sugar
Baby corn and paneer sautéed and kept aside (about 1/2 cup each)
1/2 an apple chopped
1 tsp black pepper
salt to taste
Cilantro
Oil for cooking

Method

Grind the soaked cashews, almonds and walnuts along with the soaked red chillies. Heat 1 tbsp oil and add the shahi jeera and black cardamom. Once the jeera (cumin) splutters add the grated ginger and ground onion. Cook for 2-3 minutes then add the ground nut paste and turmeric powder. Mix well and cook for 5-7 minutes till it changes color to a light golden brown and the onions do not smell raw. Now crush the kasuri methi and add to the onion along with black pepper, sugar and salt.

In a separate saute pan take a little oil and saute the paneer till it is light golden. Keep it aside and saute the baby corn and apples . Saute on high heat for a few minutes to get a nice golden color and smokey flavor. Season with salt and pepper. Now add the paneer, baby corn and apples to the gravy and mix. Garnish with cilantro.