Learn how to make Red Gravy With Baby Corn Paneer with Chef Archana on Ruchkar Mejwani.<br /><br />The exotic combination of paneer and babycorn in a medium spiced, restaurant style gravy. It is best accompanied with parathas.<br />You can also pack this in your Lunch Box.<br /><br />Ingredients Used:- <br />5 tbsp Oil<br />2 Bay Leaves<br />4 Onions (chopped)<br />1 tbsp Coriander Seeds Powder<br />1 tbsp Red Chilli Powder<br />1 tsp Garam Masala<br />1 tbsp Sambar Masala<br />1 tsp Cumin Seeds Powder<br />1 cup Garlic Water (soaked & boiled)<br />5 Tomato Puree<br />50 gms Mawa (grated)<br />1 tsp Sugar<br />Salt (as per taste)<br />3 tbsp Cashew Nuts Powder<br />1 tsp Oil<br />1 tbsp Butter<br />5-6 Garlic Cloves (chopped)<br />1 Onion (sliced)<br />1 Tomato (sliced)<br />8-10 Baby Corn (sliced)<br />½ tsp Sambar Masala<br />½ tsp Red Chilli Powder<br />¼ tsp Coriander Seeds Powder<br />¼ tsp Cumin Seeds Powder<br />¼ tsp Garam Masala<br />Sugar (as per taste)<br />Salt (as per taste)<br />½ cup Water<br />Coriander Leaves (chopped)<br />Water (as required)
