Start by gathering and prepping your ingredients. Finely chop the red onion and set it aside. Slice the green chilies, and if your dried red chilies are whole, break them into pieces. It’s a satisfying part of the process—like painting, where you see your vibrant colors come together.

In a large skillet, heat one tablespoon of cooking oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds. The aroma fills the room instantly. Toss in the chopped onions. Sauté until they turn golden brown; this sweetens their flavor.

Once the onions are ready, it’s time for the stars of the show. Stir in the tender baby corn, slit green chilies, and dried red chilies. Cook this mixture for about five minutes, stirring occasionally. The baby corn will start to soften but still hold that crucial crunch.

This is where the real magic happens! Sprinkle the turmeric, paprika (or Kashmiri chili), and salt over the sautéed mixture. Stir well to ensure the flavors coat every inch of the corn. Let everything cook together for another three minutes.

Now, toss in those fresh curry leaves. It’s time to add distinctive flavor and aromatic flair. The leaves will release an earthy fragrance that makes your mouth water. Cook for a minute before you move on.

In a small bowl, mix the nutritional yeast (or besan) with a tablespoon of water to create a paste. Add this to the skillet and stir well. This will thicken your dish slightly and add a nutty flavor. Cook everything for an additional two minutes, then turn off the heat.

In the final moments, sprinkle the fresh cilantro or chopped scallions over the top. Drizzle with lemon juice. Finish it off with a handful of crushed roasted peanuts for an extra crunch. Voilà! Your Nobu baby corn is ready to be served.