Paneer and Corn (Cottage Cheese and Corn) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A richly coloured, flavoured and textured Punjabi curry. Ingredients:
1 cup panir, cut into 1-inch cubes (cottage cheese) |
1 cup sweet corn, boiled |
1/2 cup onion puree |
1 bay leaf |
1 cinnamon stick (25 mm.) |
2 cloves |
1 teaspoon chili powder |
4 tomatoes, pureed |
1/2 cup curds, beaten |
2 tablespoons cream |
1 teaspoon sugar |
1/2 teaspoon garam masala |
2 tablespoons oil |
salt |
broken cashews |
1 tablespoon poppy seed |
2 garlic cloves |
1/2 inch piece gingerroot (12 mm) |
3 tablespoons warm milk |
Directions:
1. Soak the cashew nuts and poppy seeds in warm milk for 25 minutes.
2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
4. Add the chili powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
7. Serve hot garnished with coriander.
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