Paneer and Corn Curry ( Subzi )
by Tarla Dalal
Added to 259 cookbooks
This recipe has been viewed 30505 times
A richly coloured, flavoured and textured punjabi curry.
- Soak the cashewnuts and poppy seeds in warm milk for 25 mins.
- Add the garlic and ginger and grind to a smooth paste. Keep aside.
- 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
Nutrient values per serving
|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|
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