PANEER BABYCORN MASALA

The vegetables are sautéed with green chillies and few other spices. Tomatoes are also one of the ingredients in this spicy and tangy thick masala. Baby corn and paneer makes a perfect combination served asa side side dish with rice-dal or with veg pulao. I was sure this would be sure shot hit at home as both paneer and baby corn are our favourites so thought to try it right away after seeing it in a restaurant. A colourful assortment of vegetables tossed lightly with cottage cheese and onion seeds. This recipe is a delicious source of fibre, iron, vitamin A, Vitamin C and calcium. Baby corn is a crunchy and versatile vegetable that gets easily blended with any masala/ gravy. My husband loves baby corn and so I wanted to try baby corn gravy for him so I made a creamy version adapted from mutter paneer recipe. I added paneer here to my recipe because my daughter loves paneer. My family loved the gravy, my daughter was licking the plate and now I have started making it often.  

INGREDIENTS:
200gms Paneer cubes

6-8 Baby corns

1 Onion, finely chopped

2 Tomatoes, finely chopped

1 teaspoon Chilli powder

1 teaspoon Coriander powder

¼ teaspoon Turmeric powder

Salt to taste

2 teaspoon Cashew-nuts

1 teaspoon Kasuri methi

2 teaspoon Garam Masala powder

¼ teaspoon Cardamom powder

¼ cup Cream

1 teaspoon Coriander leaves

2 teaspoon Butter

2 teaspoon Oil

METHOD:

STEP 1 – Blanche baby corn in a vessel for 5 minutes, cut into slices and keep aside.

STEP 2 – Heat oil in a kadhai. Add onions, cashew nuts, and tomatoes and cook until the tomatoes are pulpy.

STEP 3 – Now add the chilli powder, coriander powder, turmeric powder and salt and cook until the masala leaves the oil. Add blanched baby corns here at this stage.

STEP 4 – Cool and grind it into a smooth paste adding water.

STEP 5 – Heat butter and add kasuri methi, above grinded masala, garam masala powder, cardamom powder, and cream. Sauté it for 2 minutes.

STEP 6 – Finally add the paneer cubes and baby corn slices. Cook it covered for 5-10 minutes. Add water if required.

STEP 7 – Garnish with baby corn and corianders leaves and serve hot with parathas.