Paneer and Corn Curry

Paneer and Corn Curry

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Rich and flavoursome, the Paneer and Corn Curry is a subzi worthy of a party menu. Corn and paneer are all-time favourites, which jack up the popularity of this subzi instantly.

It is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic. A wide assortment of spices also lend their magical touch to this dish, making it a rich and memorable treat.

Nevertheless, although you need to prepare a paste and require quite a few ingredients, you will find the Paneer and Corn Curry is surprisingly easy and quick to make because the procedure is simple and the ingredients are all readily available.

You can also try other luxuriant subzis like the Subzi Pasanda and Subzi Ka Korma .

Paneer and Corn Curry recipe - How to make Paneer and Corn Curry

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
For the paste

    For the paste
  1. Combine the cashewnuts, poppy seeds and warm milk in a small bowl, mix well and cover with a lid and keep aside for 30 minutes.
  2. Transfer the mixture into a mixer along with the garlic and ginger and blend till smooth. Keep aside.

How to proceed

    How to proceed
  1. Heat the oil in a broad non-stick pan, add the onion purée, bayleaf, cinnamon and cloves and sauté on a medium flame for 2 minutes.
  2. Add the chilli powder, ground paste and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Add the curds, fresh cream, sugar, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Add the corn, paneer and coriander, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy292 cal
Protein9 g
Carbohydrates19.4 g
Fiber2 g
Fat19.6 g
Cholesterol5.8 mg
Sodium20.6 mg
Paneer and Corn Sabzi Video by Tarla Dalal
Paneer and Corn Curry recipe with step by step photos

Restaurant-style paneer sabzis

  1. Paneer is the most commonly consumed source of protein for vegetarians. Due to its bland flavour and ability to absorb any flavour, it becomes a versatile ingredient. It is widely used in making a myriad of Punjabi subzis and becomes the topmost selling item in most Indian vegetarian restaurants. Here are some more Paneer Recipes that you’ll love:


For the paste

  1. To prepare paneer and corn curry, in a small bowl cashewnuts. Peanuts, almonds and pine nuts work particularly well as a substitute. If you are looking for a nut-free solution then use watermelon seeds or sunflower seeds. If you are allergic to nuts and seeds, silken tofu, young coconut flesh are some other alternatives, but they surely will affect the texture of the gravy.
  2. Add poppy seeds.
  3. Pour the warm milk.
  4. Mix well.
  5. Cover with a lid and keep aside for 30 minutes. Transfer the mixture into a mixer jar
  6. Add garlic and ginger. If you are Jain, then you can avoid the garlic.
  7. Now, blend this till smooth and keep aside.

How to make paneer and corn curry

  1. To make paneer and corn curry, heat the oil in a broad non-stick pan. Oil can be replaced with butter or ghee.
  2. Add the onion purée.
  3. Add bay leaf.
  4. Add cinnamon.
  5. Add cloves and sauté on a medium flame for 2 minutes. If you are making this for kids or for a party, wrap the whole spices in a muslin cloth and add them to the pan. Once the gravy is cooked, remove the masala potli out.
  6. Add the chilli powder.
  7. Add the prepared ground paste.
  8. Add tomato pulp. Refer this recipe to make homemade tomato pulp. Avoid using unripe tomatoes as they will affect the taste of the dish, firm tomatoes with plum red color are slightly sweet and ideal for this recipe.
  9. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  10. Add the curd.
  11. Add fresh cream. It provides a rich texture to the Paneer Corn curry recipe. If you want creamier paneer and corn curry then use more cream. If you do not like the creamy taste, then avoid adding cream.
  12. Add sugar. This will balance out the sourness from tomato pulp and curd.
  13. Add garam masala. We have used freshly blended homemade Punjabi garam masala for this Paneer and Corn curry recipe.
  14. Add salt.
  15. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  16. Add the corn. Depending upon whether you have a corn cob or sweet corn kernels, you can choose any method from boiling the corn in a pressure cook, stovetop or microwave. The most convenient is buying fresh corn kernels from the local market when they are in season or frozen corn kernels and quickly microwaving them for. This video of how to cook corn kernels in a pressure cooker will help you get soft kernels quickly without any loss of nutrients.
  17. Add paneer. Making paneer at home is very easy and requires only two ingredients – milk and acid. Here is a detailed recipe with step by step photos. You can also add store-bought fresh paneer from a local dairy or frozen paneer. If making use of frozen cottage cheese which is firm, submerge it in hot water for 15 minutes before adding to the gravy. This improves the texture of the frozen paneer.
  18. Add coriander.
  19. Mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  20. Serve hot garnished with coriander.

Reviews

Paneer and Corn Curry
 on 17 Dec 18 08:39 PM
5

Respected Tarlaji I m planning to make this above curry one of this days. Kindly let me know how to make fresh tomato pulp. I will make after I get a reply from you. Thanxs in advance. Aarti Kothari.
Tarla Dalal
18 Dec 18 09:09 AM
   Hi Aarti, Please refer https://www.tarladalal.com/Fresh-Tomato-Pulp-(--Gluten-Free-Recipe)-38652r
Paneer and Corn Curry
 on 16 Dec 18 05:40 AM
5

how can we prepare onion puree
Tarla Dalal
17 Dec 18 09:43 AM
   Hi Aishwarya, Roughly chop the onions and blend them in a mixer to a smooth puree, without using water.
Paneer and Corn Curry
 on 12 Nov 17 11:36 AM
5

is there any substitute for cashew cuz my husband is diabetic cashew is not allowed
Tarla Dalal
17 Dec 18 09:46 AM
   Hello, Instead, try this healthy subzi which will be suitable for a diabetic https://www.tarladalal.com/Coloured-Capsicum-and-Paneer-Subzi-39593r
Paneer and Corn Curry
 on 18 Feb 16 07:50 PM
5

Thank you so much..The recipe was lovely and everyone loved it.Nice combination of panner and corn :)
Tarla Dalal
19 Feb 16 10:08 AM
   Thanks Savita. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Paneer and Corn Curry
 on 03 Dec 15 11:09 PM
5

Tarla Dalal
12 Sep 17 12:50 PM
   Thanks for the feedback.
Paneer and Corn Curry
 on 03 Dec 15 07:11 PM
4

It tasted yummy ! My family loved it & I think it will go well with Kulcha or Naan. We had with jeera Roti.
Tarla Dalal
05 Dec 15 09:22 AM
   We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Paneer and Corn Curry
 on 31 Oct 15 05:04 PM
3

Paneer and Corn Curry
 on 07 Oct 15 04:22 PM
5

Tarla Dalal
07 Oct 15 05:13 PM
   Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.
Paneer and Corn Curry
 on 23 Dec 14 10:47 PM
4

The recipe is perfectly given to have a laziz taste. My family members happily appreciated my efforts and enjoyed a delicious dinner...with Paneer and corn curry