Restaurant Style Dum Makai MasalaVeg

1

Boil the sweet corn in salted water until soft and set aside.

2

Finely chop the onions and tomatoes using a chopper.

3

Crush the garlic cloves, ginger, and green chillies into a coarse paste.

4

Soak cashew nuts in warm water for 30 minutes, then blend them with a little water to form a smooth paste.

1

Heat oil in a pan and add whole spices (bay leaf, cinnamon, green cardamoms, cloves, and cumin seeds). Sauté briefly over low heat.

2

Add the chopped onions and cook on medium-high heat until they turn soft and lightly golden brown.

3

Add the ginger-garlic-chilli paste and sauté for another 2–3 minutes.

4

Lower the heat and add turmeric powder, coriander powder, Kashmiri red chilli powder, cumin powder, and red chilli powder.

5

Add a splash of warm water to prevent the spices from burning and sauté until oil separates from the sides.

6

Add the chopped tomatoes and salt. Cook thoroughly until the water from the tomatoes evaporates and the mixture thickens.

1

While the tomato masala is cooking, heat ghee or butter in a separate small pan.

2

Add the boiled corn and a pinch of salt. Sauté on high heat for 2 minutes to enhance the flavor.

1

Add the prepared cashew paste to the tomato masala base and cook for 2–3 minutes.

2

Pour in 1–1.5 cups of warm water and bring it to a boil.

3

Add the fried corn to the gravy and mix well.

4

Cover and cook on low heat for 5–6 minutes, stirring occasionally.

1

Once the oil surfaces, stir in the crushed Kasuri Methi, garam masala, and fresh coriander leaves.

2

Remove the whole spices before serving. Serve hot with poori, paratha, or chapatis.