Panner and Corn Curry
INGREDIENTS
- Cooking Time: 18
- Servings: 22
- Preparation Time: 20
- 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.