Take 1 tbsp. of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
Take 1 tbsp. of oil in a pan, add the chopped onions/blended onions and green chillies and sauté till they become translucent. Now add the tomatoes, and salt.
Cook for about 6 minutes on a medium flame till everything gets cooked, turns mushy and oozes out little oil. Add the blended paste and sauté in low flame for 5- 8 minutes till it oozes out little oil on top. Allow this to cool.
Add ½ cup of water, allow it to boil and add washed baby corn, paneer, cream/almond milk, sugar, and boil for five minutes and switch off.
Garnish with chopped coriander or grated paneer, grated ginger or cream.
Notes
1. Frying the paneer is an optional step. 2. It’s better to close the vessel with a lid when we add the blended masala as it may spilt up some outside as it boils
Recipe by Relish The Bite at https://www.relishthebite.com/paneer-babycorn-chettinadu-curry/