Corn and Paneer Curry

                                                                           

Corn and paneer may not be as popular as peas and paneer but it is an equally good combination. Well, at least I enjoy it. I have made this particular recipe a few times and liked it but  not off late. I thought this was a good enough reason to revisit it. Also, I was in the mood for something really special and this, I thought, fit the bill.

The best part about paneer is that it takes no time to cook... apart from the prep work and making the masala of course.  Another major plus point is that you need nothing else with paneer.  No dal, side dish or anything. Just some crisp parathas and you are set!

If you want to enjoy a restaurant style dish in the comfort of your home then do check this out. It will not only equal anything you may have eaten at a restaurant but surpass it! Believe me!

Ingredients: 

1 cup sweet corn, whole kernel
1 cup paneer ( cottage cheese)
1/2 cup onion puree
2 tomatoes
1 tbsp tomato paste
2 tbsp yoghurt
2 tbsp cream
1/2 tsp garam masala powder ( all spice powder)
Salt to taste
1 tsp red chilly powder
1 tsp sugar
1 inch cinnamon
1 bay leaf
4 cloves
4 tbsp oil
5-6 cashew nuts
2 tbsp milk
1/2 inch ginger
4 cloves garlic
1 tsp kasuri methi ( dried fenugreek leaves)
Coriander leaves to garnish

Method:  Cut paneer in cubes and place in a bowl of lukewarm water.  Blend onion with little water. Blanch tomatoes, peel and puree. Soak cashew nuts in warm milk and then grind along with ginger and garlic. Whip the yoghurt and cream and keep aside. Chop coriander leaves.

Heat oil in a pan and add the bay leaf, cinnamon and cloves. After half a minute add onion puree. Saute for a couple of minutes and then add pureed tomatoes, ginger garlic cashew paste and chilly powder. Let it simmer for few minutes. Add yoghurt, cream, sugar, garam masala powder and salt and cook till oil separates.  Add one cup warm water and when it comes to boil lower the heat. Drain the water from the paneer and add along with corn. Cook for two minutes. Sprinkle kasuri methi and close. At the time of serving garnish with coriander leaves.