Ingredients:

• Peeled baby Corn – 350 g
• Chopped Tomatoes – 1 cup
• Chopped Onions – 1 cup
• Chilli powder – 1.5 tsp or to taste
• Turmeric powder – 1/2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Garam Masala – 1 tsp
• Salt to taste
• Curds – 1/2 cup
• Coriander leaves to garnish

Method:

1. If the curd is in the refrigerator, take it out before starting to make the curry so that it will come to room temperature (chilled curds, added to hot gravy will curdle easily).
2. If the baby corns are tiny, leave them whole.
3. Otherwise, slice them.
4. Steam cook the baby corn for 10 mins or microwave covered, on full power for 3 minutes.
5. In a bowl, combine tomatoes, onion and all the powders with 1 cup of water.
6. Add 1/2 cup water to the pressure cooker and place the bowl.
7. Cook for 10 mins.
8. Allow the cooker and the contents to cool.
9. Blend the contents in a mixer.
10. Add baby corn and salt.
11. Simmer for 2-3 minutes and remove from fire.
12. Beat the curds till smooth.
13. Add a ladle full of gravy to the curds and then add it to the curry.