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Makai Paneer (Corn and Paneer Curry)

A family recipe since September 2007

A comforting North-Indian style curry of tender paneer and sweet baby corn simmered in a lightly spiced, cashew-enriched tomato gravy — perfect with naan or chapati.

40 min total3 servings

Ingredients

  • Paneer - 200 g
  • Baby corn - 20 whole
  • Onions - 2 whole
  • Tomato (large) - 1 whole
  • Ginger-garlic paste - 2 tbsp
  • Cumin seeds - 1/4 tsp
  • Green chilies - 2 whole
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chili powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Cashew paste - 1 tbsp
  • Salt, to taste
  • Yellow food color - 1 pinch
  • Oil
  • Coriander leaves or curry leaves, for garnish

Instructions

  1. 1If you are using whole cashews, soak them in warm water for 20 minutes and grind to a smooth paste; otherwise measure out 1 tbsp of ready-made cashew paste and set aside.
  2. 2Heat oil in a wide pan until shimmering, then shallow-fry the paneer pieces until they are light brown on the edges; transfer them to a plate and keep aside.
  3. 3Return the pan to medium heat, add a little more oil if needed and sauté the cumin seeds until fragrant, then add the onions, green chilies and ginger-garlic paste and cook, stirring, until the onions turn brown and sweet.
  4. 4Add the turmeric, Kashmiri red chili powder, coriander powder and garam masala, then stir in the chopped tomato and continue cooking until the mixture separates from the oil.
  5. 5Stir in the fried paneer, baby corn and the cashew paste, season with salt and a pinch of yellow food color, and combine everything gently so the paneer does not break.
  6. 6Add a little water to loosen the gravy, bring it to a boil and simmer for 3-4 minutes until the flavors meld and the gravy is done; taste and adjust seasoning.
  7. 7Garnish with coriander leaves or curry leaves and serve hot with chapati or naan.

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