Corn Mushroom (with little cheese)

Cooking Time  - 60 mins
 
Ingredients
Corn - 150 grams
Mushrooms - 10 buttons
Green chillis - 2
Ginger - 1/2 tsp paste
Garlic - 1/2 tsp paste
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 3/4 tsp
Dhaniya & Jeera powder - 1 tsp
Salt - to taste
Black pepper powder - 1 pinch
Onion paste - 1 1/2 cup
Tomato puree - 1 cup
Cashew paste - 1 1/2 tsp  paste/ 7-8 pieces
Cooking Oil - 2 tsp
Cheese - 3/4 cube 
Coriander - 2 tsp chopped 

Preparation
Peel off the Corn and boil it for 10-15 (You can do this even when you start cooking Onions and Tomato. It will save time)
Cut Mushrooms in thick slices
Paste Cashew nuts by adding 2-3 tsp water (it helps to get a proper paste)
Churn Onions and Green Chilli to create a paste (you can avoid chopping the chilli) 

Cooking

1. Start the burner and heat the Wok (I am using a nonstick wok)
2. Once the wok is hot, reduce the flame and add oil to the wok
3. Add ginger and garlic paste to the hot oil and cook them for approx a minute
4. Then add onions & chilli paste to the already cooking Ginger & Garlic and cook them for couple of minutes or until you see paste releasing oil
5. While this is cooking you can start boiling the corn (you can skip this step if the corn is already boiled) 
6. Once the paste release oil, add tomato puree to the mixture and mix  
7. Next add our Masalas (red chilli, turmeric, Garam Masala, Dhaniya & Jeera, pinch of Black pepper powder) and mix well 
8. Add Salt to taste (you can add less salt and adjust after tasting if necessary) 
9. Add half cup of water and leave the gravy on sim for 5-7 minutes 
10. Strain all the water from boiled corn and keep it aside (only if Step 5. is followed)
11. After 10 minutes when the gravy is on a boil, add our sliced Mushrooms, boiled Corn and Cashew nuts paste
12. No need to add water here as Mushroom will release its moisture
13. Mix everything together and leave it on sim for 15 minutes. Keep stirring at regular intervals
14. If you see all the moisture evaporated then add little water (as per you need. I usually do not prefer to put water as I like to keep gravy thick)
15. After 15 minutes once everything is cooked and come together, taste you sabji and add salt if need. Check thickness of the gravy, if you are happy then do not add water else add as per you requirement
16. Now its time to add cheese and mix it well (This gives a nice creamy and cheesy texture to our sabji)
17. Leave the sabji on low flame for 5 minutes
18. Turn off your burner
19. Garnish it with Coriander and Serve hot