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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
Combine the cashewnuts, 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
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.
RECIPE SOURCE : https://m.tarladalal.com/paneer-and-corn-sabzi-by-tarla-dalal