You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Paneer and Corn Curry ( Subzi ) Paneer and Corn Curry ( Subzi ) by Tarla Dalal A richly coloured, flavoured and textured punjabi curry. 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Close 21 Aug 2012 This recipe has been viewed 40501 times Paneer and Corn Curry ( Subzi ) recipe - How to make Paneer and Corn Curry ( Subzi ) Tags Sabzis with Gravies Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 1 cup paneer (cottage cheese) , cut into 1-inch cubes1 cup boiled sweet corn kernels (makai ka dana)1/2 cup onion puree1 bayleaf (tejpatta)25 mm (1/2" ) cinnamon (dalchini) stick2 cloves (laung / lavang)1 tsp chilli powder4 tomatoes , blanched , peeled and puréed1/2 cup curds (dahi) , beaten2 tbsp fresh cream1 tsp sugar1/2 tsp garam masala2 tbsp oil salt to tasteFor The Paste1 tbsp broken cashewnuts (kaju)1 tbsp poppy seeds (khus-khus)2 cloves (laung / lavang)12 mm (1/2") of ginger (adrak)3 tbsp warm milkFor The Garnish chopped coriander (dhania) Method Main procedureSoak the cashewnuts and poppy seeds in warm milk for 25 mins.Add the garlic and ginger and grind to a smooth paste. Keep aside.Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.Add some water to thin down the gravy if required. Add the paneer and corn and mix well.Serve hot garnished with coriander Nutrient values per servingEnergy311 calProtein9 gCarbohydrates20.1 gFiber2.3 gFat21.4 gCholesterol0 mgVitamin A587.3 mcgVitamin B1-0.2 mgVitamin B2-0.2 mgVitamin B30.2 mgVitamin C27.1 mgFolic Acid35.6 mcgCalcium302.6 mgIron1 mgMagnesium0 mgPhosphorus0 mgSodium22.7 mgPotassium243.4 mgZinc0.4 mg