Paneer and Corn Curry


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Paneer and Corn Curry

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paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with 27 amazing images.

Rich and flavoursome, the paneer and corn curry is a sabzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this paneer and corn sabzi instantly.

paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this paneer and corn sabzi, making it a rich and memorable treat.

Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the paneer corn curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available.

Notes on paneer and corn curry. 1. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream. 2. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stove-top or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season. 3. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer.

You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma.

Learn to make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry | with step by step photos and video below.

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Paneer and Corn Curry recipe - How to make Paneer and Corn Curry

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4serving )
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Ingredients

For Paneer and Corn Curry
1 cup paneer (cottage cheese) cubes
1 cup boiled sweet corn kernels (makai ke dane)
1 1/2 tbsp oil
1/2 cup onion puree
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 tsp chilli powder
1 cup fresh tomato pulp
1/2 cup whisked curds (dahi)
2 tbsp fresh cream
1 tsp sugar
1/2 tsp garam masala
salt to taste
1 tbsp finely chopped coriander (dhania)

For The Paste
1 tbsp broken cashew nuts (kaju)
1 tbsp poppy seeds (khus-khus)
3 tbsp warm milk
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

For The Garnish
1 tbsp finely chopped coriander (dhania)
Method

For the paste

    For the paste
  1. Combine the cashewnuts, poppy seeds and warm milk in a small bowl, mix well and cover with a lid and keep aside for 30 minutes.
  2. Transfer the mixture into a mixer along with the garlic and ginger and blend till smooth. Keep aside.

How to proceed

    How to proceed
  1. To make paneer and corn curry, heat the oil in a broad non-stick pan, add the onion purée, bayleaf, cinnamon and cloves and sauté on a medium flame for 2 minutes.
  2. Add the chilli powder, ground paste and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Add the curds, fresh cream, sugar, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Add the corn, paneer and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve the paneer and corn curry hot garnished with coriander.

Paneer and Corn Sabzi Video by Tarla Dalal

Paneer and Corn Curry recipe with step by step photos

Restaurant-style paneer sabzis

  1. Paneer is the most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the topmost selling item in most Indian vegetarian restaurants. If you like paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry |  then here are some more Paneer Recipes that you’ll love:
     

For the paste

  1. To prepare paneer and corn curry, in a small bowl add the cashewnuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
  2. Add poppy seeds.
  3. Pour the warm milk.
  4. Mix well.
  5. Cover with a lid and keep aside for 30 minutes. Transfer the mixture into a mixer jar
  6. Add garlic and ginger. If you are Jain, then you can avoid the garlic.
  7. Now, blend this till smooth and keep aside.

How to make paneer and corn curry

  1. To make paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry |  heat the oil in a broad non-stick pan. Oil can be replaced with butter or ghee.
  2. Add the onion purée.
  3. Add bay leaf.
  4. Add cinnamon.
  5. Add cloves and sauté on a medium flame for 2 minutes. If you are making this for kids or for a party, wrap the whole spices in a muslin cloth and add them to the pan. Once the gravy is cooked, remove the masala potli out.
  6. Add the chilli powder.
  7. Add the prepared ground paste.
  8. Add tomato pulp. Refer this recipe to make homemade tomato pulp. Avoid using unripe tomatoes as they will affect the taste of the dish, firm tomatoes with plum red color are slightly sweet and ideal for this recipe.
  9. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  10. Add the curd.
  11. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream.
  12. Add sugar. This will balance out the sourness from tomato pulp and curd.
  13. Add garam masala. We have used freshly blended homemade Punjabi garam masala for this Paneer and Corn curry recipe.
  14. Add salt.
  15. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  16. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stovetop or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season or frozen corn kernels and quickly microwaving corn. This video of how to cook corn kernels in a pressure cooker will help you get soft kernels quickly without any loss of nutrients.
  17. Add paneer. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos. You can also add store-bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer.
  18. Add coriander.
  19. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  20. Serve paneer and corn sabzi | paneer and corn curry | cottage cheese and corn curry |  hot garnished with coriander.
Accompaniments

Buttered Rice, How To Make Buttered Rice 
Cabbage Rice 
Caribbean Rice 
Carrot Rice 
Chilli Coriander Fried Rice 

Nutrient values (Abbrv) per serving
Energy292 cal
Protein9 g
Carbohydrates19.4 g
Fiber2 g
Fat19.6 g
Cholesterol5.8 mg
Sodium20.6 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Paneer and Corn Curry
5
 on 08 Feb 21 02:54 PM


Outstanding curry. Excellent. Made for 15 persons including my mother who is 87 years and my grand niece who is 4 years freaked out. Have done this recipe for the past 10 years or more. Always perfect curry
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Tarla Dalal    Thank you for your kind words. Please keep trying more recipes and sharing your comments with us.
Reply
09 Feb 21 01:45 PM
Paneer and Corn Curry
5
 on 25 Aug 20 07:05 AM


The recipe is amazing, I made for my daughter''s birthday party, everyone loved it, nobody believed that it was homemade, thank you
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Tarla Dalal    Nagalaxmi : thanks so much for trying our recipe, it means a lot to us.
Reply
25 Aug 20 08:32 AM
Paneer and Corn Curry
5
 on 10 Jun 20 09:51 PM


very tasty variation of paneer. I also added capsicum because I like the combination of corn and capsicum.
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Tarla Dalal    Ushma thanks for the feedback !!! keep reviewing recipes you loved.
Reply
23 Jul 20 04:50 PM
Paneer and Corn Curry
5
 on 17 Dec 18 08:39 PM


Respected Tarlaji I m planning to make this above curry one of this days. Kindly let me know how to make fresh tomato pulp. I will make after I get a reply from you. Thanxs in advance. Aarti Kothari.
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Paneer and Corn Curry
5
 on 16 Dec 18 05:40 AM


how can we prepare onion puree
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Tarla Dalal    Hi Aishwarya, Roughly chop the onions and blend them in a mixer to a smooth puree, without using water.
Reply
17 Dec 18 09:43 AM
Paneer and Corn Curry
5
 on 12 Nov 17 11:36 AM


is there any substitute for cashew cuz my husband is diabetic cashew is not allowed
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Tarla Dalal    Hello, Instead, try this healthy subzi which will be suitable for a diabetic https://www.tarladalal.com/Coloured-Capsicum-and-Paneer-Subzi-39593r
Reply
17 Dec 18 09:46 AM
Paneer and Corn Curry
5
 on 18 Feb 16 07:50 PM


Thank you so much..The recipe was lovely and everyone loved it.Nice combination of panner and corn :)
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Tarla Dalal    Thanks Savita. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
19 Feb 16 10:08 AM
Paneer and Corn Curry
5
 on 03 Dec 15 11:09 PM


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Tarla Dalal    Thanks for the feedback.
Reply
12 Sep 17 12:50 PM
Paneer and Corn Curry
4
 on 03 Dec 15 07:11 PM


It tasted yummy ! My family loved it & I think it will go well with Kulcha or Naan. We had with jeera Roti.
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Tarla Dalal    We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
05 Dec 15 09:22 AM
Paneer and Corn Curry
3
 on 31 Oct 15 05:04 PM


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