Baby Corn Paneer Masala Cottage Cheese Baby Corn Curry Food

BABY CORN PANEER MASALA (COTTAGE CHEESE BABY CORN CURRY)

Steps:

• Cut paneer into one inch sized triangular pieces.
• Chop half of the ginger and cut the remaining half into julienne.
• Reserve these for garnishing.
• Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.
• Heat oil in a pan, add the ground paste and sauté for three to four minutes.
• Add tomato puree, salt and continue to sauté for a couple of minutes.
• Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala.
• Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy.
• Serve hot.

PANEER AND CORN (COTTAGE CHEESE AND CORN)

Steps:

• Soak the cashew nuts and poppy seeds in warm milk for 25 minutes.
• 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 chili 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.

MUTTER PANEER -- INDIAN CHEESE CURRY

Steps:

• Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
• Add more oil, if needed, to the pan and throw in the onions.
• Let them fry until golden, then add the garlic and spices.
• Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
• Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
• Check the consistency and simmer some more if needed to bring it down to a thickness you like.
• Serve with rice and other Indian curries of your choice.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

CHICKEN AND BABY CORN CURRY

Steps:

• Coat chicken with curry powder.
• Heat oil in wok or deep frying pan, add chicken and brown.
• Remove chicken and set aside.
• Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
• Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
• Add chicken, coconut milk and baby corn, bring to boil (stir when needed) then simmer for 7-8 minutes.
• Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.