Paneer Corn Korma ( Protein Rich Recipes )


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Paneer Corn Korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas.

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Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.

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Makes 4 servings
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Ingredients


For The Coconut Paste
1/4 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
8 cashewnuts (kaju)
1 tbsp roughly chopped green chillies

Other Ingredients
3/4 cup paneer (cottage cheese) , cut into 25 mm. (1”) cubes
3/4 cup boiled sweet corn kernels (makai ke dane)
5 tsp oil
1/2 cup thinly sliced onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt to taste
1 tbsp tomato puree
1/2 cup beaten fresh curds (dahi)

For The Garnish
a sprig of coriander (dhania)

Method
For the coconut paste

  1. Heat a broad non-stick pan pan, add the coconut and dry roast on a medium flame for 1 minute or till it turns light brown in colour, while stirring continuously.
  2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool slightly.
  3. Add the green chillies and blend in a mixer till smooth, using a little water. Keep aside.

How to proceed

  1. Heat 3 tsp of oil in a broad non-stick pan, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
  2. Heat the remaining 2 tsp of oil in the same non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
  3. Blend in a mixer till smooth to a smooth paste using a little water. Keep aside.
  4. Combine the onion paste and coconut paste in a non-stick kadhai and sauté on a medium flame for a minute.
  5. Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it well using a potato masher.
  6. Add the tomto purée and curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring once in between.
  7. Add the sweet corn kernels and sautéed paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
  8. Serve hot garnished with a coriander sprig.
Nutrient values Per serving
EnergyProteinCarbohydrateFatFibreCalciumIron
202 calories 5.9 gm 11.9 gm 7.9 gm 1.2 gm 180.4 mg 0.8 mg
RECIPE SOURCE : Protein Rich RecipesBuy this cookbook
2 reviews received for Paneer Corn Korma ( Protein Rich Recipes )
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Elad SternJanuary 30, 2012

Wonderful. Just like I tasted in a local Indian restaurant. I eat only sattvic food (in the mode of goodness) therefore instead of the onions I fried some rice flour and besan gram flour in butter and proceeded. Also I did not have any poppy seeds, so I used 3 tsps of ground flax. It went out awesome.
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Helpful reviews for this recipe
Reviewed January 30, 2012by Elad Stern

Wonderful. Just like I tasted in a local Indian restaurant. I eat only sattvic food (in the mode of goodness) therefore instead of the onions I fried some rice flour and besan gram flour in butter and proceeded. Also I did not have any poppy seeds, so I used 3 tsps of ground flax. It went out awesome.

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5 of 5 members found this review helpful
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Reviewed November 28, 2013by n_katira

A true paneer delight!! the roasting of onions and then blending really gives smoothness and flavour to the gravy.

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