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
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.
