Baby Corn Paneer Masala Cottage Cheese Baby Corn Curry Recipes

PANEER AND CORN (COTTAGE CHEESE AND CORN)

Steps:

• Soak the cashew nuts and poppy seeds in warm milk for 25 minutes.
• Add the garlic and ginger and grind to a smooth paste. Keep aside.
• Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
• Add the chili 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 gravy if required. Add the paneer and corn and mix well.
• Serve hot garnished with coriander.

BABY CORN PANEER MASALA (COTTAGE CHEESE BABY CORN CURRY)

Steps:

• Cut paneer into one inch sized triangular pieces.
• Chop half of the ginger and cut the remaining half into julienne.
• Reserve these for garnishing.
• Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.
• Heat oil in a pan, add the ground paste and sauté for three to four minutes.
• Add tomato puree, salt and continue to sauté for a couple of minutes.
• Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala.
• Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy.
• Serve hot.