In a kadai, heat 2 tbsp butter and 1 tsp oil. Add 2 cups of boiled corn kernels and sauté them for 2 minutes. Remove the corn kernels from the kadai and keep them aside.

Next, add 5 tbsp oil to the kadai. Add cumin seeds, chopped garlic cloves, chopped ginger, and green chilli. Sauté them for a minute.

Now, add chopped onions and sauté until they turn golden brown.

Lower the flame and add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Sauté the spices until they become aromatic.

Add chopped tomatoes and tomato gravy to the kadai. Cover and cook the tomatoes until they become soft, mashy, and oil separates from the mixture.

In a grinding jar, add soaked cashews, magajtari seeds, milk, and malai. Grind them into a smooth paste. Your cashew paste is ready.

Add the cashew paste into the tomato gravy and cook until the mixture separates oil from the sides.

Add 1 cup of hot water to the kadai and adjust the consistency as required.

Now, add the sautéed corn kernels to the mixture. Mix well and cook for 5-7 minutes.

Further, add garam masala and kasuri methi. Mix well.

Finally, serve the masala corn sabzi with grated paneer and coriander leaves. Enjoy it with roti or naan.