Paneer and Corn Curry ( Subzi )
by Tarla Dalal
21 Aug 2012
This recipe has been viewed 40502 times
A richly coloured, flavoured and textured punjabi curry.
Paneer and Corn Curry ( Subzi ) recipe - How to make Paneer and Corn Curry ( Subzi )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup paneer (cottage cheese) , cut into 1-inch cubes
1 cup boiled sweet corn kernels (makai ka dana)
1/2 cup onion puree
1 bayleaf (tejpatta)
25 mm (1/2" ) cinnamon (dalchini) stick
2 cloves (laung / lavang)
1 tsp chilli powder
4 tomatoes , blanched , peeled and puréed
1/2 cup curds (dahi) , beaten
2 tbsp fresh cream
1 tsp sugar
1/2 tsp garam masala
2 tbsp oil
salt to taste
For The Paste
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
2 cloves (laung / lavang)
12 mm (1/2") of ginger (adrak)
3 tbsp warm milk
For The Garnish
chopped coriander (dhania)
Method
- Main procedure
- Soak 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 serving
| Energy | 311 cal |
| Protein | 9 g |
| Carbohydrates | 20.1 g |
| Fiber | 2.3 g |
| Fat | 21.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 587.3 mcg |
| Vitamin B1 | -0.2 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 27.1 mg |
| Folic Acid | 35.6 mcg |
| Calcium | 302.6 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 22.7 mg |
| Potassium | 243.4 mg |
| Zinc | 0.4 mg |
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