Wash Babycorn and remove stalk. Cut into ¼- ½ cm pieces. Also wash green peas. Cut tomatoes in big pieces, green chilly and wash ginger then peel it. Place all these ingredients in a mixture jar, also add cashew nuts and make a fine paste.
Add 2 tsp oil in a pan and place it on flame for heating. When oil gets hot add green peas in pan and roast for 2 minutes on medium flame and then take it out in a plate.
Again add 2 tsp oil in a pan and roast Babycorn as well for 2-3 minutes by stirring constantly and then take it out in a plate.
take 2 tsp oil in a pan, add cumin seeds and asafoetida. Sauté for few seconds. Also add turmeric powder and grinned fine paste of tomato and cashew nuts, coriander powder and red chilly powder. Cook masala until oil starts floating on the surface.
Now add cream in the masala and cook for another 2 minutes. Add 1 cup water, slat, garam masala, roasted green peas and baby corn. Mix all ingredients nicely. Also add green coriander leaves. Cover the pan and cook on low flame for 5-6 minutes so that all spices get absorb in Babycorn and peas.
Baby corn peas curry is ready. Take out curry in a bowl and garnish with green coriander leaves. Serve piping hot Babycorn curry with chapatti, parantha, naan or rice.
For 2-3 family members
Cooking duration: 20 minutes