Last week I found some fresh tender baby corn at the market and could not resist buying them. My parents and us both like Baby corn so I picked up 2 packets of beautiful baby corn. I used most of them to make Baby corn manchurian leaving behind just a few of them. Last night when I decided to make Paneer matar with chapathi for dinner and I saw few baby corns which needed to be finished too. Thus a new addition to the usual paneer matar. This is not authentic Paneer matar masala. I also added kasuri methi and kitchen king masala that gives a different taste to the gravy.
1/2 cup Paneer cubes2 cups frozen green peas
5-6 tender baby corns sliced
2 medium sized onions sliced
2 medium tomatoes pureed
1 tsp fresh ginger garlic paste
8 cashews soaked in warm water for 10mins and ground to paste.
1-2 tbsp red chilli powder(increase or decrease as per taste)
1 tsp garam masala powder(increase or decrease as per taste)
1 tbsp Kitchen King masala(increase or decrease as per taste)
a big pinch of kasuri methi
salt to taste
sugar a pinch (optional)
Coriander leaves chopped.
1)Boil the green peas and baby corn slightly with water or microwave it until its 3/4th done.
2)Heat little oil or ghee in a non stick pan and fry onions with little salt until they turn brown. Let it cool.
3)Grind the cooled onions to fine paste.
4)Add some oil to the same pan and add the cubed paneer and fry well until it turns slightly brown. Take the paneer peices and put it in a bowl of cool water. This keeps the paneer soft.
5)Heat the oil that remains after frying the paneer and add ginger garlic paste to it. Fry until the raw smell goes off. Add onion paste to it and fry for some time.
6)Once done add the tomato puree and fry well till the raw smell of tomato is gone.Add a pinch of sugar if desired.
7)Add all the masala powders and kasuri methi and fry until oil seperates.
8)Add the green peas and baby corn to it and mix well.
9)Add ground cashew paste and salt as per taste.Squeeze the paneer out of water and add it to the gravy.
10)Boil the gravy well on medium flame until the curry is of desired thickness.
11)Garnish with coriander leaves and serve it hot with Chapathi or roti.
This is my contribution to the Curry Mela hosted by Srivalli . Thank you Srivalli for hosting this wonderful event.