Paneer and Corn Curry ( Subzi )
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
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A richly coloured, flavoured and textured punjabi curry.
Main procedure- Soak the cashewnuts and poppy seeds in warm milk for 25 mins.
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- Add the garlic and ginger and grind to a smooth paste. Keep aside.
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- Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.

- Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.

- Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.

- Add some water to thin down the gravy if required. Add the paneer and corn and mix well.

- Serve hot garnished with coriander
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Accompaniments
Nutrient values per serving
Energy | 311 cal |
Protein | 9 g |
Carbohydrates | 20.1 g |
Fiber | 2.3 g |
Fat | 21.4 g |
Cholesterol | 0 mg |
Vitamin A | 587.3 mcg |
Vitamin B1 | -0.2 mg |
Vitamin B2 | -0.2 mg |
Vitamin B3 | 0.2 mg |
Vitamin C | 27.1 mg |
Folic Acid | 35.6 mcg |
Calcium | 302.6 mg |
Iron | 1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 22.7 mg |
Potassium | 243.4 mg |
Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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