Paneer and babycorn cooked in a curry made with flavorful roasted whole spices and coconut.
Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.
I made these for my office last week and took them. I usually take time to edit and post. I will do them once in a while. I have so many recipes and pictures on my camera that needs to be edited and posted. I am just going to post them all that I had before I click any new ones. Like any other human being, when I am held up with work or due to personal reasons, I just put them away and it’s not the right time for all these I think. However, now I feel I will never have the right time. If this makes me happy and going, I will do this. I really want to post all the pictures and recipes in drafts at least rather than just they die in my drafts. After all, it is all my hard work!
I was thinking what to make with paneer, and what will go with paneer well, then thought of potato or babycorn. Luckily I had babycorn tin in my fridge for a long time, so was just happy with the plan. The combo really worked out! The roasted whole spices does give a different taste and flavor. Try the spices according to your taste.
Other favorite baby corn recipes: Baby corn makhani
Vegan note: Use tofu instead of paneer and almond milk instead of cream
- Cardamom – 2
- Cloves – 2
- Cinnamon – 2
- Fennel seeds – 1 tsp
- Garlic – 4 pods
- Ginger – 1 inch piece
- Red chilli powder – 2 tsp
- Coriander powder – 2 tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Turmeric powder – ½ tsp
- Freshly grated coconut/ desiccated coconut - 1 tbsp.
- Dry methi leaves/ Fenugreek leaves – 1 tbsp.
- Cashews – 5 whole
- Poppy seeds/ kasa kasa – 1 tbsp.
For the gravy:
- Paneer – 300 gms, fancy chop as you like
- Babycorn – 100 gms, fancy chop as you like
- Onion – 1 cup, chopped very finely or blends it
- Tomato – 1 cup, chopped
- Green chilli – 1, chopped/slit
- Oil – 1 tbsp. / unsalted butter - 1 tbsp.
- Cream/almond milk – 1.5 tbsp.
- Coriander – 1 tbsp., chopped finely (to garnish)
- 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.
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