Paneer Corn Kurma
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
Oil is add in the beginning and you don’t have to add in between. Same pan can be used.