Corn Curry with Masala Paneer | How to make Corn Curry with Masala Paneer

By dipika chauhan  |  7th Oct 2016  |  
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  • Corn Curry with Masala Paneer, How to make Corn Curry with Masala Paneer
Corn Curry with Masala Paneerby dipika chauhan
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

17

0

About Corn Curry with Masala Paneer Recipe

Rich gravy of corn with spices and paneer.

Corn Curry with Masala Paneer is a delicious dish which is liked by people of all age groups. Corn Curry with Masala Paneer by dipika chauhan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Corn Curry with Masala Paneer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Corn Curry with Masala Paneer takes 20 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Corn Curry with Masala Paneer is a good option for you. The flavour of Corn Curry with Masala Paneer is tempting and you will enjoy each bite of this. Try this Corn Curry with Masala Paneer on weekends and impress your family and friends. You can comment and rate the Corn Curry with Masala Paneer recipe on the page below.

Corn Curry with Masala Paneer

Ingredients to make Corn Curry with Masala Paneer

  • 1 cup paneer (cottage cheese), cubes
  • 1 cup boiled sweet corn kernels (makai ka dana)
  • 1/2 cup onion puree
  • 1 bayleaf (tejpatta), 1 stick of cinnamon (dalchini)
  • 2 cloves (laung / lavang)
  • 1 tsp chilli Powder
  • 4 tomatoes, blanched, peeled and pureed
  • 1/2 cup curd (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)
  • 1/2 inch piece of ginger (adrak)
  • 3 teaspoon milk
  • For the Garnish:
  • chopped coriander (dhania) as needed

How to make Corn Curry with Masala Paneer

  1. For the paste:
  2. Soak the cashewnuts and poppy seeds in warm milk for 20 to 30 minutes.
  3. Add the garlic and ginger and grind to a smooth paste. Keep aside.
  4. Grind boiled corn kernels.
  5. Make paste of it too.
  6. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and saute till the onions turn golden brown in colour.
  7. Add the chilli powder, ground paste and corn paste in it. Add tomatoes and simmer for 3 to 4 minutes.
  8. Add the curd, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
  9. Add some water to thin down the consistency of the gravy if required. Add the paneer and mix well.
  10. Serve hot garnished with coriander. Serve with paratha, roti or jeera rice.

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