Paneer Corn Kurma ~ Side Dish for Rotis

After the month long Marathon, this comes as a shock. I completely forgot that there was hardly any time and no sooner it was time to start the next edition of Blogging Marathon # 40. 

I wanted to have simpler themes so that it will be easy for all. For the first week, I chose to make Gourmet Gravies. And surprisingly I ended up making only with Paneer. Well Paneer makes a gravy a gourmet and I am sure you will agree with it.

While you might get bored with just paneer being showcased, my kids were not. All three gravies that I am going to share this week, are the latest craze and each I have already prepared couple of times.

This paneer kumar is a combination with sweet corns and kids simply loved the paneer and corn mix.

After writing long and never ending posts, I think I should give you a chance to breath!..:)

So enjoy this kurma!
Paneer Corn Kurma

Ingredients Needed

Paneer - 1 cup, fry and keep it aside
Corn - 1/2 cup
Oil - 4 tsp

Grind to a Paste

Coconut - 1/2 cup, grated
Gasa gasa / Poppy Seeds - 2 tsp
Cashew nuts - 7
Green chilies - 3 -4 nos

Fry coconut in a non stick pan with 2 tsp, then add gasa gasa, cashews. Remove and allow to cool, then add the green chilies. Grind to a smooth paste. Keep it aside.

Onion - 1 big, chop roughly fry and grind to a paste.
Tomato puree - 1 cup
Red chili - 1 tsp
Turmeric powder a pinch
Salt to taste
Cardamom - 2
Curds - 1/4 cup

In the same non stick pan, add the remaining oil, mix the coconut paste, onion puree, bring to boil. Then add tomato puree, red chilie powder, salt, Turmeric, cardamom. bring to boil.

Once the paste gets thick, simmer the heat and add curds, fried paneer, bring to boil.

Now add corns and coriander leaves

Notes:

Oil is add in the beginning and you don't have to add in between. Same pan can be used.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40

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