Paneer and corn curry, a delicious gravy, made with tomatoes, cashew-nuts and soft paneer. A perfect combo with soft roti’s and phulkas.Jump to Recipe
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Paneer, Vegetarian Protein Source
As a vegetarian, paneer, Indian cottage cheese, is an excellent protein source. We love to include paneer in our regular meal. This Poha paneer is a popular breakfast at home. Both my kids love this simple breakfast, which gets done in minutes.
My elder one loves this quick and easy capsicum and paneer subzi, and this simple paneer curry , both are delicious dry curries, that can be packed for lunch box. My lil one was very reluctant to try paneer for some time. It took some time for him to jump into the bandwagon. This delicious Indochinese Paneer chilli is his favorite.
Today’s dish Paneer and corn curry is his request. He got tempted watching a food show, and wanted to eat a saucy paneer curry. This delicious paneer and corn subzi is a no onion, no garlic dish. Do try and let us know how you liked it.
How to make Paneer and Corn Curry (step-by-step instructions)
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.
- Wash and chop the tomatoes and ginger. In a heavy bottom pan, heat oil, crackle cumin, next add the chopped tomatoes, chilies and ginger and saute.
- After 5 minutes of sauteing, add crushed coriander seeds and cashewnuts to this and ½ cup water. Let this cook until tomatoes turn soft.
- Once the tomatoes turn soft, turn off the stove and blend this to puree. I used a stick blender, so blended it straight in the pan, if using a jar blender, please wait until it cools down completely.
- Heat the blended puree, to this add turmeric powder, red chili powder, salt and garam masala powder. Let this come to a boil, now add the corn and paneer cubes to this.
- Let this cook until the rawness of the masala disappears and the gravy reaches a saucy consistency.
- Finally add coriander leaves, turn off the heat, garnish with dried fenugreek leaves/kasuri methi.
- Serve this delicious paneer and corn subzi with soft roti or phulkas.
Paneer and Corn Curry | Paneer Gravy with Corn
- 1 cup sweet corn i have used frozen corn
- 3 nos plump tomatoes
- 1 inch piece of ginger chopped
- 3 nos green chilies chopped
- 400 grams paneer i have used kwality paneer
- 6 nos cashew-nuts almonds can also be used
- 1 teaspoon coriander seeds, pounded
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- 2 teaspoon oil i have used coconut oil, any cooking oil can be used
- 1 tsp cumin seeds/jeera
- 1 teaspoon salt or to taste
- 1 teaspoon dried fenugreek leaves, kasuri methi
- fresh coriander leaves for garnish
- Wash and chop the tomatoes, chilies and ginger roughly. Don't worry about the size, as they will blended. Keep the corn and paneer measured and on the counter
- In a heavy bottom pan, heat oil, crackle cumin, next add chopped tomatoes, chilies and ginger.
- Sauté the tomatoes in oil for 5 minutes to this add pounded coriander powder and cashew-nuts to this. Add ½ cup water and let this cook until tomatoes turn soft.
- Once the tomatoes turn soft, turn off the stove. Blend this mixture. I used my stick blender and blended in straight in the pan. If blending in a jar, wait until the ingredients cools down completely. Add ¼ cup water and blend it smooth.
- Now heat the blended liquid in the same pan, to this add turmeric powder, red chili powder, garam masala powder and salt. Let this come to a boil
- When the liquid comes to a boil, add corn and paneer to this and mix well. Let this cook until the rawness of the masala disappear and the gravy thicken a little.
- After 10-12 minutes of cooking, check consistency, it should be saucy, if not let it cook for 2 more minutes. Add coriander leaves and turn off the stove, finally garnish with dried fenugreek leaves/kasuri methi.
- Serve this delicious paneer and corn subzi with soft roti's and phulkas.
I served this paneer and corn curry for our lunch today with soft ghee roti’s.
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Yes, this paneer and corn subzi can be made vegan, switch tofu or soya chunks for paneer and follow the recipe.
Yes, instead of cashew-nuts you can use almonds. In case of any nut allergy, simply skip the nuts, towards the end use 1 teaspoon gram flour mixed with water, make a slurry and thicken the gravy.
yes, let the saucy gravy be on stove for little more time towards the end to make it a dry curry.