Paneer and Corn Curry ( Subzi )

Paneer and Corn Curry ( Subzi )

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A richly coloured, flavoured and textured punjabi curry.

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Paneer and Corn Curry ( Subzi ) recipe - How to make Paneer and Corn Curry ( Subzi )

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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1 cup paneer (cottage cheese) , cut into 1-inch cubes
1 cup boiled sweet corn kernels (makai ka dana)
1/2 cup onion puree
1 bayleaf (tejpatta)
25 mm (1/2" ) cinnamon (dalchini) stick
2 cloves (laung / lavang)
1 tsp chilli powder
4 tomatoes , blanched , peeled and puréed
1/2 cup curds (dahi) , beaten
2 tbsp fresh cream
1 tsp sugar
1/2 tsp garam masala
2 tbsp oil
salt to taste

For The Paste
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
12 mm (1/2") of ginger (adrak)
3 tbsp warm milk

For The Garnish
chopped coriander (dhania)
    Main procedure
  1. Soak the cashewnuts and poppy seeds in warm milk for 25 mins.
  2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
  3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
  4. Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
  5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
  6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
  7. Serve hot garnished with coriander


Phulka Recipe, Indian Chapati Recipe 
Tandoori Naan 

Nutrient values per serving
Energy311 cal
Protein9 g
Carbohydrates20.1 g
Fiber2.3 g
Fat21.4 g
Cholesterol0 mg
Vitamin A587.3 mcg
Vitamin B1-0.2 mg
Vitamin B2-0.2 mg
Vitamin B30.2 mg
Vitamin C27.1 mg
Folic Acid35.6 mcg
Calcium302.6 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium22.7 mg
Potassium243.4 mg
Zinc0.4 mg

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