Sweet Corn Paneer Korma is a protein rich recipe. This gravy which uses Coconut, Onion, Tomato paste becomes a very rich tasty recipe without the usual Garam masala. It goes very well with Roti, Nan, Chappati and Rice.
To roast and grind:
Grated Coconut – ¼ cup
Cashews – 10
Green Chilli – 2
Cardoman/ Elaichi – 3 (or Elaichi Powder from 3 )
Cinnamon Stick (Dalchini) – 1 inch long piece
Onion (Medium Sized) – 1 (chopped)
Paneer (Cottage Cheese) – 200 Gms
Sweet Corn Kernels – ¾ cup (boiled)
Oil – 3 tbsp
Ginger Garlic Paste – 1 tsp
Cumin (Jeera) Seed – ½ tsp
Tomatoes – 2 (crushed)
Turmeric Powder – ¼ tsp
Bay Leaf – 2
Red Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Yogurt (Dahi) – 2 tbsp
Fresh Cream – 2 tbsp
Cilantro (Dhania Leaves) – 2 tbsp (chopped)
Salt to taste
Dry roast all the ingredients under “To Roast and grind” in medium flame till the Coconut turns to golden brown and the Onion becomes translucent. Allow them to cool down and then grind all of them together with a little water into a fine paste.
Heat ½ tsp of Oil in a pan. Add the Paneer and roast it in medium flame till the Paneer changes its color. Transfer it to another vessel or plate.
Heat the remaining oil in the same pan. Add Jeera. When it crackles, add Ginger Garlic Paste, Salt and the ground Coconut Onion paste. Sauté till the all the water evaporates.
Add the crushed Tomato and sauté for 5 to 6 minutes.
Add Chilli Powder, Dhania Powder and Haldi Powder. Cook till the Oil separates.
Add Dahi and the fresh Cream. Mix well.
Add 1 ½ to 2 cups of water. Mix well. Cover and simmer for 4 to 5 minutes.
Add the Paneer cubes and boiled Corn Kernels. Cover once again and simmer for another 4 to 5 minutes.
Add Dhania Leaves.