Paneer Corn Korma, Protein Rich Recipe
by Tarla Dalal
Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas .
Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy.
Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.
Paneer Corn Korma, Protein Rich Recipe recipe - How to make Paneer Corn Korma, Protein Rich Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Coconut Paste
1/4 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
8 cashewnuts (kaju)
1 tbsp roughly chopped green chillies
Other Ingredients
3/4 cup paneer (cottage cheese) , cut into
25 mm. (1”) cubes
3/4 cup boiled sweet corn kernels (makai ke dane)
5 tsp oil
1/2 cup thinly sliced onions
1 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
salt to taste
1 tbsp tomato puree
1/2 cup beaten fresh curds (dahi)
For The Garnish
a sprig of coriander (dhania)
For the coconut paste
- For the coconut paste
- Heat a broad non-stick pan pan, add the coconut and dry roast on a medium flame for 1 minute or till it turns light brown in colour, while stirring continuously.
- Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool slightly.
- Add the green chillies and blend in a mixer till smooth, using a little water. Keep aside.
How to proceed
- How to proceed
- Heat 3 tsp of oil in a broad non-stick pan, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
- Heat the remaining 2 tsp of oil in the same non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
- Blend in a mixer till smooth to a smooth paste using a little water. Keep aside.
- Combine the onion paste and coconut paste in a non-stick kadhai and sauté on a medium flame for a minute.
- Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it well using a potato masher.
- Add the tomto purée and curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring once in between.
- Add the sweet corn kernels and sautéed paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
- Serve hot garnished with a coriander sprig.
A true paneer delight!! the roasting of onions and then blending really gives smoothness and flavour to the gravy.
Wonderful. Just like I tasted in a local Indian restaurant. I eat only sattvic food (in the mode of goodness) therefore instead of the onions I fried some rice flour and besan gram flour in butter and proceeded. Also I did not have any poppy seeds, so I used 3 tsps of ground flax. It went out awesome.