PANEER / BABY CORN MASALA
Paneer, also known as cottage cheese
is delicious and a very good source of protein, calcium, and healthy fats. Baby
corn, as the name says harvested while the stalks are still small and tender. Baby
corn is eaten whole including the cob.
You Need
Paneer – 200 gms (cut into cubes)
Baby corn – 200 gms (cut into ½ cm thick rounds)
Tomato – 2 big (pureed or chopped fine)
Onion – 1 big (minced or thinly sliced)
Ginger Garlic paste – 1 tsp
Garam Masala – ½ tsp
Coriander powder - 1 tsp
Red chilly powder – 2 tsp (adjust to taste)
Lime juice – 1 tsp.
Coriander leaves – 1 tsp chopped (optional)
· Heat a nonstick or thick bottomed pan, add oil.
· When oil is hot add onions and fry till translucent (don’t brown them).
· Add ginger garlic paste, stir for 2 minutes. Add chopped/pureed tomato and cook till soft. You may add a tsp of water in case tomato starts burning.
· Add coriander powder and chilly powder and mix well.
· Now add the baby corn and give a good mix, add little water if needed for the baby corn to cook.
· When the baby corn is almost cooked (it may take 5 minutes), add paneer pieces, garam masala and salt.
· Mix everything gently, close the lid and cook for a few minutes. Check the taste and adjust the thickness of the curry by adding some water (only if necessary as the paneer leaves water as it cooks). Sprinkle lime juice, leave the lid ajar and cook for 4-5 minutes, turn off heat. Add chopped coriander leaves.
· Serve with chapathi/dosa for a delicious breakfast.
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