Paneer Babycorn Masala

By madhu_k

A side dish with Paneer (Indian cottage cheese), Baby corn in tomato gravy. Good to have as a dinner with Rotis, Parthas, naan etc...

Ingredients

• Paneer (home-made or readymade) – 10-12 cubes
• Baby corn – 5 or 6 (cut into pieces)
• Tomato – 2 (cut into small pieces or grinded)
• Tomato Puree (optional) – 4- 5 tbsp or as per requirement
• Cashews – 4-5 (grinded or shredded)
• Oil or Ghee – 2 tbsp
• Fennel (sombu) – 1/2 tbsp
• Jeera (cumin seeds) – 1 tbsp
• Cardamom – 1 or powder – 1/2 tbsp.
• Bay leaves – 1
• Mint leaves – 4-5
• Chilli powder – 1 tbsp
• Dhania powder – 1 tbsp
• Amchur powder – 1 tbsp
• Garam masala powder – 1 tbsp
• Turmeric powder – 1/2 tbsp
• Milk – 1/4 cup
• Curd – 1tbsp
• Milk cream (optional) – 1/2 tbsp
• Asafoetida – 1 pinch
• Salt – to taste
• Coriander – for garnishing

Details

Servings 2
Adapted from subhojyam.wordpress.com

Preparation

Step 1

Preparation of Paneer babycorn masala:

1. Heat 1 tbsp of ghee in a pan, add the paneer cubes and fry till it turns to very light brown colour. Remove from the pan and keep it aside.

2. Heat in medium flame 1 tbsp of oil or ghee in the same pan, add fennel, jeera (cumin seeds), bay leaves, mint leaves, cardamom and fry lightly.

3. Now add the tomato with some water and cook for 2 mins. Add the baby corn, chilli powder, dhania, amchur, garam masala powder, turmeric, asafoetida and salt. Cook for 5-10 mins. Add some more water if needed.

4. Now add the milk, curd, milk cream, cashews (grinded or shredded), tomato puree and cook for 3-5 mins till it becomes like gravy.

5. Now add the paneer, cook for a min and remove from flame. Garnish with coriander.

Serve with Naan or kulcha……


Additional Info:

You can avoid cashews if you want. It is just for a rich flavour.

You can also add peas to this.