Paneer and Corn Curry | Paneer Gravy with Corn
Paneer and corn curry, a delicious gravy, made with tomatoes, cashew-nuts and soft paneer. A perfect combo with soft roti's and phulkas.
Calories
Ingredients
- 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
Instructions
- 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.