Easy Paneer and Corn Curry Recipe

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Prep Time 30 Minutes

Cooking Time 30 Minutes

Servings 2-3

Rating

Paneer and Corn Curry is a mouth-watering Indian dish which is perfect for lunch or dinner. This dish is made with sweet corn, paneer, and different spices. Sweet corn and paneer are rich sources of dietary fiber, vitamins, and protein. It is a very simple, easy, and tasty curry which goes well with roti or paratha.

Ingredients

1 cuppaneer (cottage cheese), cut into 25 mm. (1") cubes
1 cupboiled sweet corn kernels (makai ka dana)
1/2 cuponion puree
1bay leaf (tej patta)
25 mm. (1")stick of cinnamon (dalchini)
2cloves (laung / lavang)
4tomatoes, blanched, peeled and pureed
1/2 cupcurd (dahi), beaten
2 tbspfresh cream
1 tspsugar
1/2 tspgaram masala
2 tbspoil
saltto taste

For the paste

10-15broken cashew nuts (kaju)
1 tbsppoppy seeds (khus-khus)
2cloves of garlic (lehsun)
12 mm. (½")piece of ginger (adrak)
3 tbspwarm milk

For the garnish

2 tbspchopped coriander (dhania)

Directions

For the paste

Soak the cashew nuts and poppy seeds in warm milk for 20 to 30 minutes and then in a blender add the soak poppy seeds, cashew nuts, garlic and ginger and blend to a smooth paste and keep it aside.

How to proceed

Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and fry till the onions turn golden brown in color.
Add the chili powder, blended paste, and tomatoes and cook it on a low flame for 3 to 4 minutes.
Add the curd, cream, sugar, garam masala powder, and salt and cook it on a low flame till the gravy thickens.
Add some water and then add the paneer cubes and corn and mix it well and cook for a min and switch off the flame.
Garnish with coriander leaves and serve it hot with rice.

Nutrient values per serving