My day’s outdoor activity started with shopping for kitchen. You know daily requirements. I had been to Namdhari’s to bring few organic vegetables and pulses, there I bought Baby Corn which was cleaned and neatly packed. At the flash of the moment thought of preparing regular mixed vegetable sabji. Later I felt that this dish has been common with chapati. Then came the idea of trying out a new one so that it I could post in my blog too. Back home I opened my cupboard of recipes book and eyed on Nita Mehata’s Mughali Vegetarian dishes recipe book, where in I found this Paneer and Baby Corn Curry. I liked her simple explanation. Good thing is I need not have to cut more vegetables except Baby Corn.
Recipe is as simple as saying, only preparatory things to be done are the Curd-Tomato paste and deep frying the Paneer. This Curry results little sweetish as it has Cashews in it. I did not add the Tandoori Masala to my Curry as it was not available in my kitchenette; hence the colour of the Paneer and Baby Corn Curry is slight reddish. The taste may also differ if we use the Tandoori Masala in the Curry. I will update once I try with the Tandoori Masala, without this also I found the Curry was very tasty. I served this Paneer and Baby Corn Curry with normal Chapati. This Curry goes well with Tandoori Roti, Naan or Kulcha. So make and relish this delicious Paneer and Baby Corn Curry.
Paneer and Baby Corn Curry Ingredients:
- Paneer – 100 grms
- Baby Corns – 100 grms
- Onion – 1 big sized
- Garlic Flakes – 2 Crushed
- Tej Patta or Bay Leaf – 1
- Oil – 4 Tbsp
- Tandoori Masala – 3/4 tsp
- Sugar – 1/2 tsp (optional)
- Coriander Leaves
Curd-Tomato Paste Ingredients:
- Curd or Yogurt – 1/2 Cup
- Tomato – 1 Big sized
- Green Chillies – 2
- Cashew Nuts – 6-7
- Turmeric Powder – 1/4 tsp
- Red Chilli Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Oil – for deep frying the Paneer
Preparation Time: 30 minutes
How to Make Paneer and Baby Corn Curry:
- Cut the Paneer into 1 inch cubes and Baby Corns into 1/2 inch slices. Cut the Onion and grind into smooth Paste; Soak the Cashew in warm water for 15 minutes before you grind.
- Drain the Cashews and grind them with other things listed under Curd-Tomato Paste ingredients, to make a smooth paste. Check that the Cashews are ground well. Keep the paste ready before you start the curry.
- Heat the Oil for deep frying the Paneer. Just as the Oil heats up, add the cubed Paneer and deep fry to get golden colour. From the oil pan take it out and place on a paper napkin to remove the excess Oil from it. Keep aside.
- Heat Oil (4tbsp) in a pan. Keep the flame in medium heat. Add Bay Leaf.
- Then add Garlic. Allow the Garlic to become golden in colour. Now add the Onion Paste and stir fry till golden. Then add the Curd-Tomato Paste to the pan and fry for 8 to 10 minutes on medium flame till it dries up and Oil separates.
- Now add about 1 Cup of water to it and give one boil may be for about 2 to 3 minutes.
- Add Tandoori Masala. Then add Sugar if the curry is sour and mix once. Now add the sliced Baby Corns. Cover with the lid and simmer the flame. Cook for 5 minutes, or until the Baby Corn becomes slightly soft (yet crunchy).
- At this stage add fried Paneer to the Curry and mix well. Again cook for 3 to 4 minutes. Remove from the flame and garnish with Coriander Leaves.