There is something about Paneer. This fresh cheese is common to households in South Asian countries. Also called the Indian cottage cheese, paneer is a rich source of protein for vegetarians.
A variety of dishes–from hearty, royal curries to light and refreshing salads–can be made using paneer. My lunch box on Mondays is all about paneer. In fact, cooking a rich paneer curry on Monday mornings has sort of become a tradition, for me. And since it’s monsoon in India, I decided to combine paneer with a monsoon favourite: corn to make a delicious Paneer Corn Masala Curry!
Paneer and corn together make a wonderful combination. The sweetness of the corn enriches the milky flavour of the paneer.
Paneer Corn Masala
200 gm Paneer (homemade or store-bought)
100 gm sweet corn
Onions-2 large, sliced
Tomatoes-2 medium, chopped or sliced
Green chillies-2, slit
Ginger-Garlic paste-1 tbsp
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Red chilli powder-1 tsp
Coriander powder-1 tsp
A pinch of turmeric
Garam Masala-1 tsp
Fresh cream-2 tbsp
Coriander leaves to garnish
Salt to taste
Water – 1 cup
In a pan, add cumin and fennel seeds and let them splutter. Add onions, green chillies and ginger-garlic paste. Saute till the onions turn translucent. Add tomatoes and saute till they soften. Add a little water, cover and cook till oil separates. Keep aside to cool.
While the sauce mixture cools, cut paneer into cubes and shallow fry them in oil. Keep aside. Boil corn till soft, drain water and keep aside.
Once the ingredients for the sauce cools, blend it in a mixer till it is a thick, gravy-like consistency. Heat ghee in a pan, add this mixture to the pan with some water if the gravy is too thick. Add turmeric, red chilli powder and coriander powder. Let the masala cook. Add the paneer and corn and let it simmer. Add garam masala and switch off the stove. Add cream and coriander leaves for garnish. Enjoy hot with chappati, paratha, pulao or plain steamed rice.