Corn and Paneer Curry

While driving back home, I thought I will make Corn and Shimla Mirch curry. And I started the process by blending onion, green chillies etc and when the time came to cut veggies, I saw that I ran out of Shimla Mirch, the other day I made Shimla Mirch for the RCI event (recipe is coming soon), so I had to use Paneer. And the cooking time was reduced too as we don’t have cook Paneer for long. This curry was tasty with both chapathis and rice. We finished all at one go.

You’ll need…

1 cup paneer
1 cup corn
1 medium sized onion, chopped
½ cup yogurt
2 big green chillies
½ inch ginger
2 garlic pods
2 tbsp oil
a pinch of turmeric,
salt to taste
few coriander leaves
1 tbsp coriander powder
½ tbsp each of cumin and garam masala powder

1. Blend onion, green chillies, ginger and garlic (you can use ginger garlic paste too).
2. Heat oil in a pan and add corn and fry for 2 mins.
3. Add the blended mixture and cook until the curry leaves the sides of the pan.
4. Add turmeric, coriander powder, jeera powder, garam masala and mix.
5. Reduce the flame, add yogurt and cook for 5 mins.
6. Add paneer and coriander and cook for another 2 mins.

Serve hot. Instead of yogurt, if you add cream, it would be rich. Just for health reasons, I avoided it.