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

How to Make Corn CabbageKorma

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