Heat 2 tbsp oil, lightly fry red bell pepper and keep it aside. In Same pan, fry baby corn for a minute and keep it aside
In same pan, heat remaining oil. Add bay leaf, cinnamon and cardamom. Saute for fews seconds
Add onions and saute until golden brown
Add ginger garlic paste and saute until raw aroma goes off
Add tomato puree and spice powders. Saute until puree thickens and oil leaves sides of pan
Add cashew paste and salt. Mix well
Add water and baby corn. Bring to boil. Cover and cook for 10-12 minutes
Add red bell pepper and mix well. Cook for a minute
Add kasuri methi, coriander leaves. Mix well
Serve hot with roti or naan
