Paneer and Corn Curry

Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 4 servings (4serving )

Ingredients :

1 cup paneer (cottage cheese) cubes
1 cup boiled sweet corn kernels (makai ke dane)
1 1/2 tbsp oil
1/2 cup onion purée
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 tsp chilli powder
1 cup fresh tomato pulp
1/2 cup whisked curds (dahi)
2 tbsp fresh cream
1 tsp sugar
1/2 tsp garam masala
salt to taste
1 tbsp finely chopped coriander (dhania)

For The Paste
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
3 tbsp warm milk
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method :

For the paste
For the paste Combine the cashew nuts, poppy seeds and warm milk in a small bowl, mix well and cover with a lid and keep aside for 30 minutes.
Transfer the mixture into a mixer along with the garlic and ginger and blend till smooth. Keep aside.

How to proceed
How to proceed Heat the oil in a broad non-stick pan, add the onion purée, bayleaf, cinnamon and cloves and sauté on a medium flame for 2 minutes.
Add the chilli powder, ground paste and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the curds, fresh cream, sugar, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the corn, paneer and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.