Makai Paneer (Babycorn and Paneer Curry)

Ingredients:

1. Paneer cubes – 200 gms
2. Baby Corn – 20 nos.
3. Onion (chopped) – 2
4. Tomato (big,chopped) – 1
5. Ginger-Garlic paste – 2 tbsp
6. Cumin(jeera) – 1/4 tsp
7. Green chilly – 2
8. Turmeric powder- 1/2 tsp
9. Kashmiri red chilly powder – 1/2 tsp
10. Coriander powder – 1/2 tsp
11. Garam Masala powder – 1/2 tsp
12. Cashewnut paste – 1 tbsp
13. Salt – to taste
14. Yellow color – a pinch
15. Coriander leaves or curry leaves – To garnish

Preparation:

1. Fry paneer cubes till light brown and keep aside.soak cashew nuts in warm water for 20 minutes and grind it into a fine paste.
2. Heat oil in a kadai. Saute cumin seeds,add chopped onions,green chilly , ginger- garlic paste and fry till brown in color.
3. Add all the masala powders and chopped tomatoes and stir until it seperates from oil.
4. Then add the paneer cubes, corn, cashew nut paste, salt, a pinch of yellow color and mix well.
5. Add little quantity of water and boil for 3- 4 minutes until gravy is done.Garnish with curry leaves.
6. Your Makai paneer is ready to serve with chappathi or naan.

Note: If you are using sweet corn then make sure you boil it with salt.