Paneer Baby Corn Masala Curry Recipe
Smooth and Delicious Paneer Delight!
Paneer baby corn masala curry is a rich and creamy dish made with paneer, baby corn, cashew nuts, tomatoes, fresh herbs, and spices. The ingredients blend together to create a delightfully mouthwatering meal.
Not only is this curry tasty, it's healthy, too. Mildly sweet and crunchy, baby corn is nutrient-dense and a good source of fiber. Paneer is a good source of protein, which helps strengthen bones and teeth.
- 2 cups tomatoes, roughly chopped, pureed
- 1 cup paneer, cut into 1-inch pieces
- 1/2 cup cashew nuts
- 1/2-inch ginger, washed, peeled, chopped
- 4 cloves garlic, chopped
- 1 tablespoon onion, chopped
- 2 cups sweet corn kernels
- 2 tablespoons milk cream
- 1 tablespoon yogurt or thick curd
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- 2-3 teaspoons oil
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon sugar (optional, to balance the taste)
- 2 teaspoons fresh coriander leaves, finely chopped
- Make a tomato puree from the tomatoes. Set aside.
- In a mixer or blender, add cashew nuts, chopped onions, ginger, and garlic. Add some water and make a thick paste. Set aside.
- Heat some oil in a deep-bottomed pan. Saute the paneer cubes until they become a little bit golden. Transfer the cubes to a plate.
- In the same pan, saute the baby corn kernels. If needed, add a very small amount of water and cook for 2-3 minutes. Transfer the cooked corn to the same plate as the paneer.
- Add the remaining oil to the same pan. Add the cashew nut paste. Saute the mixture over low heat until the oil separates from it.
- Add the tomato puree and some salt. Mix well. Cook the mixture over high heat for 2-3 minutes while stirring occasionally.
- Reduce the heat. Add red the chili powder, coriander powder, and garam masala powder. Saute the mixture for 4-5 minutes or until the mixture is well cooked. Add water if needed to keep the gravy semi-solid or not very thick.
- Add the paneer and baby corn mixture back to the pan. Mix well.
- Add the milk cream and continue to saute for 1 minute. Add yogurt or thick curd, sugar, and remaining salt.
- Continue to cook the mixture over low heat until it thickens and becomes semi-solid. Add chopped coriander leaves while reserving a few leaves for garnishing. Mix well. Turn off heat.
- Paneer baby corn masala curry is ready! Transfer it to a serving bowl. Garnish with a few chopped coriander leaves.
- Serve this curry with hot flatbreads like chapati, roti, poori, or with ghee rice, fried rice, etc. Dunk the flatbread in this creamy and thick curry and enjoy eating!
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 15 g||5%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 6 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|