Paneer & Corn Curry

Paneer/ Indian Cottage Cheese & Corn cooked in a delicious rich gravy . If you want to make the gravy more rich you can use milk instead of water but do not use cream.You can also shallow fry the paneer in little bit of oil before adding it to the gravy

Ingredients:-

Paneer:- 1 Cup cut into small pieces.
Corn:- 1 Cup

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Oil:- 2-3 Tbsp
Cinnamon:- 1 inch piece
Black cardamom:- 1
Garlic:- 1 Tbsp, chopped
Ginger:- 1 Tbsp, chopped
Onion, grated:- 1 (chopped)
Tomato:- 2 , chopped
Salt
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Curd:- 1/4 Cup
Sugar:- 1 Tbsp
Milk or Water as required


Soak in hot water for 15 minutes :-
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Cashews :- 1 Tbsp
Poppy seeds:- 1 Tbsp


Procedure:-

Grind together soaked cashew & poppy seeds, ginger , garlic and tomato to make a paste, keep it aside.

1)Heat the oil in a non tick pan / kadai on a medium heat. When hot add cinnamon , black cardamom & onion and cook until onions are brown in color.

2)Add the paste made earlier along with the spices ( salt, turmeric and red chilli powder ), cook for 3-4 minutes.

3) Add curd and milk/water , mix everything well. Cook for 3 more minutes.

4) Add paneer and corn , cook for another 2 minutes.

Serve along with roti/parathas/pooris etc

Enjoy:)