Ingredients:

• Frozen Corn 2 cups
• Cabbage – 1 cup (shredded)
• Green bell pepper, cut into strips 1
• Onions, finely chopped – 2
• Tomato, chopped – 1
• Poppy Seeds – 3 tsp, soaked overnight
• Cashewnuts – 10, soaked overnight
• Haldi – 1/2 tsp.
• coriander powder – 1 tsp
• Lal mirch – 3/4 tsp
• Salt to taste
• Sugar – 1/2 tsp
• Oil – 4 tsp
• Garam Masala – 1/2 tsp

Method:

1. Microwave the frozen corn for 3 minutes.
2. Meanwhile heat 1 tsp oil in a Teflon pan.
3. Add cabbage, capsiscum and cooked corn. Stir fry for 3-4 minutes on high heat.
4. Grind cashew and poppy seeds to a paste.
5. Heat the remaining oil in a pan and add onions. Fry for 2-3 minutes on high heat.
6. Reduce the heat and add rest of the masalas to it.
7. Let it remain on medium heat for another 3 minutes.
8. Add the chopped tomatoes and let the whole masala fry for another 8 minutes.
9. Next add poppy-cashew paste, and let masala fry for 4 minutes.
10. Add stir fried vegetables, salt, sugar and garam masala to the masala paste.
11. Stir and take off the stove after 5 minutes.
12. Serve hot.

Recipe courtesy of Pallavi