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Makai Dum Paneer Masala / Simmered Corn Paneer Masala

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Corn Dum Masala-3Corn & Paneer (Indian cottage cheese) are simmered (dum cooked) in spicy gravy. I really loved it!

I always used to do this with sweet corn only and this time I did with paneer and it was too good. I had it with roti and rice. You can always replace paneer with tofu or even skin paneer and replace with corn only.

I recently made paneer dum mirch, which was again similar recipe, which was simmered for 20 minutes in low heat, and everyone who tried it said it was really good.

So, I wanted to share this recipe. I notice that lot of people are working from home and have some time to cook now which is a good thing for health and saves some money too. Also, cooking is a great stress buster.

Other similar recipes:Paneer dum masala, Mushroom peanut masala

Corn recipes:Paneer corn sandwich, Chickpeas corn capsicum puff

Corn Dum Masala

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Makai Dum Masala / Simmered Corn Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • • Oil – 2 tbsp
  • • • Cumin seeds – 1 tsp
  • • • Onion – 1 cup, finely chopped
  • • • Garlic – 5, chopped roughly
  • • • Ginger – 2 inch, chopped roughly
  • • • Green Chilli – 3, finely chopped
  • • • Bell Pepper - ½ cup, chopped
  • • • Tomatoes/ tomatoes paste – ½ cup, finely chopped
  • • • Turmeric – ½ tsp
  • • • Coriander powder – 1 tsp
  • • • Garam masala – 1 tsp
  • • • Black pepper powder – 1 tsp
  • • • Kashmiri chilli powder – 2 tsp
  • • • Amchur powder - ½ tsp
  • • • Corn – 1.5 cups
  • • • Paneer – 1 cup, made to crumbles in blender or in hand.
  • • • Salt – ½ tsp
  • • • Water – 1 cup
  • • • Sugar – ¼ tsp
  • • • Kasoori methi (fenugreek leaves dried)– 1 tbsp, crushed
  • • • Cilantro – 1 tbsp, finely chopped
  • • • Lemon Juice – 1 tsp to garnish
Instructions
  1. Add oil in a pan on medium heat and once oil is heated add the cumin seeds.
  2. When it turns brown, add finely chopped onions, garlic, salt, Green chilli and ginger. Once the onions turn brown, add the bell pepper for a minute.



  3. Then add the chopped tomatoes/tomato paste with coriander powder, turmeric powder, chilli powder, black pepper powder, garam masala, amchur powder, and salt.



  4. Now add the corn, paneer, sugar, water and keep it in dum.





  5. DUM:
  6. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.

  7. Reduce flame to low and let it simmer for 20 minutes.

  8. Now open it and check salt (add salt if you need more). Add kasoori methi, chopped coriander leaves and lemon juice to garnish.

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Corn Dum Masala-2

Dhaba Style Paneer Peas Masala

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dhabastyle_paneer_peas

 

North Indian style one pot soft paneer and peas curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Sometimes I find it hard to be a vegetarian in a foreign country like here (Canada). In India, Being a vegetarian is easy and we have so many options. It’s like you can have delicious food and still be  a vegetarian. Here, I can be a vegan and may be will have options or I should eat meat. I am a vegetarian and not a vegan. I don’t eat eggs and I need my cheese and curd and honey! So when I eat out, its hard to explain this and they find it complicated to understand. I end up saying

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. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

 

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Dhaba Style Paneer Peas Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 35 mins
 
Ingredients
  • • • Butter – 1 tbsp
  • • • Paneer - 250gm, cut into cubes (or any shape you fancy
  • • • Oil – 3 tbsp
  • • • Onion - 1 cup, sliced thinly
  • • • Tomato - 1 cup, roughly sliced
  • • • Ginger – 2 inches, chopped finely
  • • • Garlic - 6, chopped finely
  • • • Green Chillies – 3, finely chopped
  • • • Turmeric powder - 2 tsp
  • • • Chili powder - 1 tbsp
  • • • Coriander powder - 1 tbsp
  • • • Pepper powder – 1 tsp
  • • • Peas (used cooked and frozen) – 1 cup
  • • • Salt - as needed
  • • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • • Sugar – ½ tsp
  • • • Yogurt - 1 tbsp
  • • • cooking cream - 1 tbsp
  • • • Amchur powder/ Mango powder – ½ tsp
  • • • Coriander leaves – 1 tbsp, finely chopped
Instructions
  1. Heat the butter in a pan, add the cubed paneer, wait till gets brown remove and set aside. Take some cold water in a cup; add the fried paneer cubes to it. Set aside, this way it will help the paneer not to get chewy or hard.
  2. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger, garlic and sauté for a minute.

  3. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, anchor powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  4. Add yogurt , peas and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  5. Now add paneer and stir well till the paneer is well blended with the spices.
  6. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.

  7. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.

  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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dhabastyle_paneer_peas-2

Tawa Paneer Masala – Quick Dhaba Style

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Dhabapaneer-3Grilled paneer/Indian cottage cheese cubes simmered in spicy aromatic Indian masala. Ideal for jeera rice or Indian bread like naan or roti.

My first post of the year 🙂 Happy new year to all!!! Life is beautiful :)! Enjoy! Be kind to one another 🙂

 

Thank you for supporting even though I did not post lots of recipes last year as the first six months I took a break from blogging. I am still not dedicated enough to post as per my plan of posting one recipe every week but hoping to stick to the plan at least this year :)!. Dreams and dedication are a powerful combination. Next few weeks are going to be busy for me, so started typing some recipes from December last week and scheduled posts for every Thursday or Friday to keep my blog active. It took a lot of effort to type and schedule for social media accounts. Hopefully, everything works :)! Here is my first scheduled post :).

I made this with roti and ghee rice, it was luscious. I usually make paneer once in a while when I feel like eating something exotic. It is paneer dish or vegetable biryani that I crave most times. Dhaba (Roadside restaurant) recipes are quick to make as it is made for people to grab quickly their food on their commutation break. This is a recipe I learnt from my friend years back with a slight revise from my side. This is a no tomato curry.

This recipe tastes great with veg fried rice, ghee rice or Kerala parotta, restaurant-style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Handi paneer Dhaba style, Kashmiri chaman qaliya, Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Dhabapaneer-4

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Tawa Paneer Masala - Quick Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 4 cups
 
Ingredients
  • For Marination:
  • • PAneer – 300gms, sliced into big rectangular cubes (or any shape you fancy)
  • • Lemon Juice – 2 tbsp
  • • Dry Methi leaves – ½ tbsp
  • • Coriander leaves, chopped finely – 1 tbsp
  • • Chaat masala - 2 tsp
  • • Salt – 1 tsp

    for the gravy:
  • • Oil – 2 tbsp
  • • Cumin seeds -1 tsp
  • • Onion – 1 cup, chopped finely
  • • Green chilli – 1, chopped finely
  • • Garlic – 5, chopped finely
  • • Ginger – 2 inches, chopped finely
  • • Chilli powder – 2 Tsp
  • • Coriander powder – 2 Tsp
  • • Pepper powder – ½ tsp
  • • Garam masala – 1 tsp
  • • Mango/Amchur powder – 1 Tsp
  • • Water – 1 cup
  • • Cream – 3 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime juice – 1 Tsp
Instructions
  1. Marinate paneer cubes with lemon juice, dry methi leaves, coriander leaves, chaat masala and salt for 5 minutes.

  2. Heat a tbsp of oil in a pan over medium flame; add the marinated paneer, grill and wait till gets brown on both sides, remove and set aside.

  3. In a pan, heat oil, add cumin seeds and when the colour changes, add onion, green chilli, garlic, ginger, salt and sauté until golden brown.

  4. Add the chilli powder, coriander powder, pepper powder, garam masala, mango powder to it. Saute well for a minute and add ½ cup of water. Close the lid and wait for 2 mins till it gets mixed up.

  5. Add cream, mix well, close the lid and wait for another 2 minutes till it gets mixed up.

  6. Open the lid, add paneer and stir well until the paneer is well blended with the spices.

  7. It will take around 5 minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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Dhabapaneer-2

Handi Paneer Dhaba Style

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HandipaneerNorth Indian style one pot soft paneer curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

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.Pepper helps to cure stomach related problems. Pepper should be dry roasted to remove moisture content. And also note that you don’t want to dry roast and store this powder. If you want good flavors, I am sure you want to! If so grind it fresh each time you make this recipe. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

It is called handi paneer because it is made in one pot. Handi is cooking in one pot. I usually make this in clay pot . This time I made it in the usual vessel. It still taste the same good :). We can replace paneer with any veggie like potato, tofu, eggplant or mixed vegetables. I cooked this long back but did not like the pictures much so kept it as a draft. however i liked the taste of it, so wanted to post it.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

 Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Handipaneer

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Handi Paneer Dhaba Style
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Paneer - 400gm, sliced into big rectangular cubes (or any shape you fancy)
  • • Bell pepper/ capsicum – ½ cup, sliced
  • Oil – 3 tbsp
  • • Onion - 1 cup, sliced thinly
  • • Tomato - 1 cup, roughly sliced
  • • Ginger garlic paste - 2tbsp (blend it fresh if you can)
  • • Turmeric powder - 2 tsp
  • • Chili powder - 1 tbsp
  • • Coriander powder - 1 tbsp
  • • Salt - as needed
  • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • Sugar – ½ tsp
  • Yogurt - 1 tbsp
  • cooking cream - 1 tbsp
  • • Amchur powder/ Mango powder – ½ tsp
  • • Coriander leaves – 1 tbsp, finely chopped

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Fennel seeds - 1 tsp
Instructions
  1. Dry roast the ingredient under "to roast & grind” for 2 mins in medium -low flame. Grind them together and keep it aside.I roasted it together but you can roast together.

  2. Heat very little oil in a pan, add the paneer, wait till gets brown., remove and set aside. Add some capsicum, wait till it gets sautéed. Remove them and set aside. Take some cold water in a cup, add the fried paneer cubes and bell pepper to it. Set aside, this way it will help the paneer not to get chewy or hard.

  3. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger garlic paste and sauté for a minute.

  4. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  5. Add yogurt and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  6. Now add paneer and stir well till the paneer & capsicum is well blended with the spices.
  7. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.
  9. Add chopped coriander leaves, squeeze some lime and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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