Paneer and baby corn kurma is a tasty dish that you can have as a side dish for pulao or roti. It's easy to make and tastes delicious. Both paneer and baby corn is something that all kids love and this dish will also be relished by kids.
I usually make any kind of kurma recipes to go as a side dish for pulao.
PANEER BABY CORN KURMA
Preparation time 20 mins | Cooking time 25 mins | Serves 3
Ingredients
Method
1. Soak the cashew in a little water for 10 minutes. Chop the baby corn. Chop the paneer and soak in some warm water (optional).
2. Grind the soaked cashew, coconut, gram dal, fennel seeds and poppy seeds to a paste adding little water.
3. Grind the onion, tomato and green chillies together to a paste.
4. In a wok/pan, heat the oil and add the cinnamon, bay leaf, star anise, clove and cardamon. Fry for a few minutes.
5. Add the onion tomato puree and cook for a few minutes until the oil separates. Add little salt too.
6. Then add the ginger garlic paste and saute till the raw smell leaves. Add the mint leaves.
7. Now add the cashew+coconut paste and mix well. Add 1/4 cup water.
8. Add the turmeric powder, coriander powder, cumin powder, garam masala and red chilli powder. Mix well.
9. Add the baby corn and 3/4 cup water and cook till it's soft.
10. Add the paneer, mix well. Add coriander leaves and switch off.
Notes
1. I pressure cooked the baby corn for 2 whistles and added it to the gravy to reduce the cooking time.
2. Do not over cook the paneer. Soaking it in hot/warm water makes it really soft. Add the paneer last and switch off within a few minutes. The paneer will cook in the residual heat of the curry itself. This will give you very soft paneer.
Until next time,
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I usually make any kind of kurma recipes to go as a side dish for pulao.
PANEER BABY CORN KURMA
Preparation time 20 mins | Cooking time 25 mins | Serves 3
Ingredients
- Baby corn - 200 gms
- Paneer - 200 gms
- Onion - 1
- Tomato - 2
- Ginger garlic paste - 2 tsp
- Green chilli - 2
- Mint leaves - a handful
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Salt - to taste
- Water - 1 cup
- Oil - 3 tbsp
- Cashew - 6
- Coconut - 5 pieces
- Roasted gram dal - 1 tsp
- Fennel seeds - 1 tsp
- Poppy seeds - 1/2 tsp
- Cinnamon - 2
- Bay leaf - 2
- Star anise - 1
- Clove - 4
- Cardamom - 2
Similar recipes
1. Soak the cashew in a little water for 10 minutes. Chop the baby corn. Chop the paneer and soak in some warm water (optional).
2. Grind the soaked cashew, coconut, gram dal, fennel seeds and poppy seeds to a paste adding little water.
3. Grind the onion, tomato and green chillies together to a paste.
4. In a wok/pan, heat the oil and add the cinnamon, bay leaf, star anise, clove and cardamon. Fry for a few minutes.
5. Add the onion tomato puree and cook for a few minutes until the oil separates. Add little salt too.
6. Then add the ginger garlic paste and saute till the raw smell leaves. Add the mint leaves.
7. Now add the cashew+coconut paste and mix well. Add 1/4 cup water.
8. Add the turmeric powder, coriander powder, cumin powder, garam masala and red chilli powder. Mix well.
9. Add the baby corn and 3/4 cup water and cook till it's soft.
10. Add the paneer, mix well. Add coriander leaves and switch off.
Notes
1. I pressure cooked the baby corn for 2 whistles and added it to the gravy to reduce the cooking time.
2. Do not over cook the paneer. Soaking it in hot/warm water makes it really soft. Add the paneer last and switch off within a few minutes. The paneer will cook in the residual heat of the curry itself. This will give you very soft paneer.
Until next time,
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