Paneer Corn Korma ( Protein Rich Recipes )

Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a masala that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.
Add your private note Preparation Time: 10 mins
Cooking Time: 25 mins

Ingredients

For The Masala1/4 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
6 to 8 cashewnuts (kaju)
3 to 4 green chillies , roughly chopped

Other Ingredients5 tsp oil
3/4 cup paneer , cut into 37 mm. (1 1/2”) pieces
1/2 cup thinly sliced onions
1 cup finely chopped tomatoes
1 to 2 cardamom (elaichi)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
3/4 cup beaten fresh curds (dahi)
3/4 cup sweet corn kernels

For The Garnish2 tbsp finely chopped coriander (dhania)

Method
For the masala

1. Heat a kadhai, add the coconut and dry roast on a slow flame till it turns light pink in colours, while stirring continuously.
2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool.
3. Add the green chillies and blend in a mixer till smooth, adding little water. Keep aside.

How to proceed

1. Heat 3 tsp of oil in a kadhai, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
2. Heat the remaining 2 tsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
3. Blend in a mixer till smooth, adding water if required. Keep aside.
4. Combine the prepared masala and onion paste in a pan and sauté on a medium flame for a minute.
5. Add the tomatoes, cardamom, chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
6. Add the paneer cubes, curds, corn and 1/3 cup of water, mix well and simmer for 10 to 12 minutes, stirring twice in between. Serve hot garnished with coriander.