Panner and Corn Curry
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Why I Love This Recipe
Ingredients You'll Need
1 cup paneer (cottagte cheese) , cut into 25 mm. (1") cubes
1 cup boiled sweet corn kernels (makai ka dana)
1/2 cup onion puree
1 bayleaf (tejpatta)
25 mm. (1") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1 tsp chilli powder
4 tomatoes, blanched, peeled and pureed
1/2 cup curds (dahi), beaten
2 tbsp fresh cream
1 tsp sugar
1/2 tsp garam masala
2 tbsp oil
salt to taste
For the paste
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
2 cloves of garlic (lehsun)
12 mm. (½") piece of ginger (adrak)
3 tbsp warm milk
Directions
For the paste
Soak the cashewnuts and poppy seeds in warm milk for 20 to 30 minutes.
Add the garlic and ginger and grind to a smooth paste. Keep aside.
How to proceed
Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown in colour.
Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
Add some water to thin down the consistency of the gravy if required. Add the paneer and corn and mix well.
Serve hot garnished with coriander.
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