• Rinse baby corn thoroughly with water and drain.
• Cut them diagonally or in small pieces. You can also cut them in rounds. I have cut baby corn diagonally into three pieces.
• Set the prepared baby corn aside.

For Tomato Gravy

• Add tomatoes, celery, bell pepper, ginger, green chili, cashews, melon seeds, and ½ cup of water into a blender jar.
• Blend the mixture into a smooth puree.

For Baby Corn Masala

• Heat oil in a pan and add bay leaf. Saute for few seconds, and add prepared tomato puree.
• Mix well and bring the puree to a boil.
• Once the gravy starts boiling, add turmeric powder, red chili powder, cumin powder, coriander powder, and Garam Masala powder.
• Mix everything well. Continue cooking the gravy for 15-20 minutes or until the gravy gets thicker and oil separates from the sides.
• Cooking the gravy for longer is essential to remove the raw taste.
• Keep stirring the gravy at intervals.
• Once the gravy is thicker and cooked thoroughly, add baby corn. Mix well.
• Add ½ cup of water, salt, and mix well.
• Cover the lid and continue cooking baby corn masala on medium-low heat.
• Cook the baby corn masala for about 15 minutes or until they are cooked completely.
• Then add dried fenugreek leaves and cream (optional), mix well. Adjust the salt if needed.
• Cook further for 2 more minutes, and turn off the heat.
• Take the baby corn masala into a serving bowl and garnish it with fresh and chopped coriander leaves.