Paneer Corn Korma, protein rich dish packed with the goodness of curds and paneer, and tastes great with piping hot parathas.
Recipe link : http://www.tarladalal.com/Paneer-Corn-Korma-(-Protein-Rich-Recipes-)-33243r
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Paneer Corn Korma
Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.
Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serves 4.
Ingredients
For the coconut paste
¼ cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
8 cashewnuts (kaju)
1 tbsp roughly chopped green chillies
Other ingredients
¾ cup paneer (cottage cheese), cut into 25 mm. (1″) cubes
¾ cup boiled sweet corn kernels (makai ke dane)
5 tsp oil
½ cup thinly sliced onions
1 cup finely chopped tomatoes
¼ tsp turmeric powder (haldi)
1½ tsp chilli powder
Salt to taste
1 tbsp tomato purée
½ cup beaten fresh curds (dahi)
For the garnish
A sprig of coriander (dhania)
For the coconut paste
1. Heat a broad non-stick pan pan, add the coconut and dry roast on a medium flame for 1 minute or till it turns light brown in colour, while stirring continuously.
2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool slightly.
3. Add the green chillies and blend in a mixer till smooth, using a little water. Keep aside.
How to proceed
1. Heat 3 tsp of oil in a broad non-stick pan, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
2. Heat the remaining 2 tsp of oil in the same non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
3. Blend in a mixer till smooth to a smooth paste using a little water. Keep aside.
4. Combine the onion paste and coconut paste in a non-stick kadhai and sauté on a medium flame for a minute.
5. Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it well using a potato masher.
6. Add the tomto purée and curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring once in between.
7. Add the sweet corn kernels and sautéed paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with a coriander sprig.
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