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Paneer Babycorn Chettinadu Curry

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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.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

Other favorite baby corn recipes: Baby corn makhani

Vegan note: Use tofu instead of paneer and almond milk instead of creamPaneerbabycornChettinadumasala-3

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Paneer Babycorn Chettinadu Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Blend:
  • 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)
Instructions
  1. 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)
  2. 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.

  3. 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.

  4. 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.

  5. 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
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Pepper Paneer Do pyaza

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paneerpyaaz-8Paneer or cottage cheese cooked in a rich, creamy and mildly spiced onion based gravy.

Paneer is an Indian cottage cheese, do is double and pyaza is onion. It is paneer curry with twice the amount of onions. I have seen so many different ways to do this recipe, some add tomatoes to it and some don’t. And some mince onions ,some dice onions, some blanche onions and add to the recipe. I guess there is no specific recipe. I saw sanjeev kapoor recipe and it was done on a dum( slow cooking) but there was no chilli powder or bell pepper added to it. I guess everybody has their own way to do this 🙂 So, I did this recipe adapting from all recipes I knew. And I totally loved it. It was perfect for parathas and  peas pulao.

Onion based recipe sounds crazy as most of our recipes have onions to it. When I started cooking, I knew most of my recipes with just onion and garlic in it. But in this recipe, it is mainly onions. The onions are added in two different ways for different taste and texture. I added one as a fried onion, blended it and other as diced onions. This is semi dry kind of gravy.

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For my non-Indian readers, Paneer is a type of fresh cottage cheese that can be made easily at home.  Paneer has a milky flavor on its own, so it taste best when paired with strong spicy flavor like curries or tikka. This is a cheese that won’t melt like mozzarella or cheddar will. We can add them on any curry, or crumble them into flat breads like roti. Or even add them to kebabs and the cheese will keep its shape and chewy texture. I like making paneer at home. But sometimes i do buy them outside if I am very indolent. But I am sure home-made paneer is more hygienic and it saves a lot of money as well.  Here is the recipe to make homemade paneer.

After a month, I am posting this recipe. I had lot of personal commitments to work as we all have some 🙂 once in a while. I was off this Monday, and I made this with some parathas and ghee rice. It made my day! And I clicked the pictures and posting it now.

Vegan Note: You can replace paneer with firm tofu for this recipe. And also avoid cream, yogurt and use coconut milk instead.

Other favorite Paneer recipes: Methi malai Paneer, Paneer Makhanwala, How to make homemade paneer, Paneer Biryani, Matar Paneer, cashew paneer

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Pepper Paneer Do pyaza
Author: 
Recipe type: Main
Cuisine: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1 tbsp
  • • Spices – Cardamom – 1, bay leaf – 1, star anise – 1, clove -1
  • • Cumin/Jeera - ½ tbsp
  • • Onions - 1 (diced in a medium size)
  • • Mint – 2 tbsp, finely chopped
  • • Coriander leaves – 1 tbsp, finely chopped
  • • Chilli powder – ½ tbsp
  • • Crushed pepper – 1 tbsp
  • • Garam masala - 1 tsp
  • • Kasuri methi leaves – 1 tbsp, crushed
  • • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • • Green Bell pepper – 1, diced ( I used both green & red to make it colorful)
  • • Paneer cubes - 15 cubes
  • • Yogurt – 2 tbsp
  • • cooking cream - 1 cup
  • • Coriander - to garnish


    To grind:
  • • Onions – 1, fried.
  • • Chillies - 3 (chopped roughly)
  • • Ginger – 1 inch
  • • Garlic - 5
Instructions
  1. Blend everything under “to grind”.

  2. Heat a pan in medium flame. Add some oil, cumin, onions, and salt. Sauté them till they are translucent. You can add bell peppers in this step also.

  3. Now add the blended paste and bell peppers and sauté for few seconds. Now add the yogurt, mint leaves, coriander leaves, chilli powder, crushed pepper, garam masala, Kasuri methi leaves. Mix well and sauté for a minute.

  4. Add ½ cup of water and close the lid for 4-5 minutes.

  5. Now add the cream and paneer. Add ½ cup of water again and mix gently. Close it and let it simmer for 5-7 minutes

  6. When you see oil oozing out on the top,switch off and garnish with coriander leaves.

Notes
1. Cooking cream gives a rich flavor, so you should add it. Don’t skip it. You can use milk if you don't have cream
2. My salt amount was perfect. But if you want to add more or less, you can adjust as per taste.
3. I wanted it to be colorful, so used green and red bell peppers. You can use any colors or just one.
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Taste luscious with Paratha,parotta or ghee rice,veg fried rice, Restaurant style vegetable biryani.

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