The recipe like I told you before is super easy to follow. Since I had frozen edamame and sweetcorn, I emptied them in a colander, washed them and let them to thaw for some time. Meanwhile I began my prep work for the masala base. For that, in a blender jar, add roughly chopped onion, almonds, cashews, garlic and ginger. Blitz to make a smooth puree. Transfer it to a bowl and without washing the blender, add roughly chopped tomatoes and green chillies to it. Blitz this as well to a smooth puree consistency. Keep this aside as well for now.
Now heat a pan and add oil. Once its hot enough, temper mustard seeds. As they begin to crackle, add cumin seeds and fry it for 5 seconds. Then add crushed kasoori methi and chopped cilantro. Fry these herbs for another 15 seconds and then add the onion puree. Saute for 2-3 minutes or till the raw onion smell goes away and then add the freshly prepared tomato puree. Give it a good mix and cook the mixture on medium flame for another 3 minutes. Bubbles will start to appear after which add the dry masalas like turmeric powder, chilly powder/paprika, coriander cumin powder, salt and garam masala. Fry the masala for a good 1-2 minutes and then add the thawed sweetcorn and edamame to the pan. Mix them all together so that the masala coats the veggies well. Check seasoning and take the pan off the flame.
Garnish with freshly chopped cilantro and lime juice. Vegan Edamame & Sweet Corn Gravy is now ready to be devoured. Serve this gravy with any Indian bread like chapati/roti/naan if it's a weekday meal and if it's a cheat day or a weekend meal, serve it with steamed rice and papad.