Sunday, May 12, 2019

Baby Corn Paneer Masala/Baby Corn Paneer Gravy

Baby Corn Paneer Masala/Baby Corn Paneer Gravy
Baby Corn Paneer Masala/Baby Corn Paneer Gravy




Baby Corn Paneer Masala/Baby Corn Paneer Gravy is a yummy gravy that pairs well with Roti, Paratha, Naan, Pulao, and Jeera Rice.

I have tried many recipes with Sweet Corn such as Sweet Corn Aloo Sabzi, Sweet Corn Cutlet, Sweet Corn Salad, Sweet Corn Soup, and Sweet Corn Masala Vada. However, baby corn was not always my favorite and somehow it avoids entering my kitchen๐Ÿ˜‰ .......until a baby corn pocket came to my fridge recently๐Ÿ˜ฑ. Well...it all happened when I asked my husband to buy a pack of onions. So, I need to try a recipe with the baby corn this time. 

I didn't wanna lose at my first try with " those cute baby corns" and so when I was thinking for a sure shot recipe that would definitely be yummmmyyy.... Baby Corn Paneer Masala recipe came to my mind. One thing was...I was sure that this gravy recipe will not fail me and another thing was it will answer my "what to prepare for dinner?" question.

Tada...Baby Corn Paneer Masala was getting prepared at my kitchen for dinner. Though I was little skeptical about the crunchy texture of baby corn and how it will blend with the gravy and all ....to tell you the truth....it was awesome ๐Ÿ‘๐Ÿ‘. We loved the gravy and it was absolutely delicious. I am sure you will soon see me posting more baby corn recipes in upala. 

Try this Baby Corn Paneer Masala/Baby Corn Paneer Gravy recipe at your kitchen and don't forget to post your comments or forward the pics to dnarasi@uapal.net. 

Ingredients

  • 10-12 Baby Corns
  • 150 gms Paneer (cubed)
  • 3 Onions (cubed)
  • 3 Tomatoes (chopped)
  • 1 Green Chilli
  • 1 tablespoon Pumpkin seeds
  • 1 inch Ginger (skin peeled and chopped)
  • 4-5 Garlic pods
  • 1 teaspoon Cumin seeds
  • 1 Bay Leaf
  • 1 teaspoon Kasuri methi
  • As per taste Salt (around 1 tablespoon)
  • Oil
  • Butter


Spice Powders

  • 1/4 teaspoon Jeera powder
  • 1/2 teaspoon Coriander powder
  • 2 teaspoon Garam masala
  • 1/2 teaspoon Chilli powder
  • A pinch Turmeric powder



Baby Corn Paneer Masala/Baby Corn Paneer Gravy




Method:

1) Chop the baby corns and drop them in boiling water. Let it stay in the hot water till we prepare the sabzi.

2) Chop the onions as cubes and reserve the other two layers separately.


Baby Corn Paneer Masala/Baby Corn Paneer Gravy



3) Heat 2 tablespoons of oil in a kadai and add cumin seeds to crackle. Add the cubed onions, ginger, garlic, and green chili. Saute these ingredients in oil and then add pumpkin seeds.



Baby Corn Paneer Masala/Baby Corn Paneer Gravy



4) Add tomatoes and mix well. Leave the onion-tomato mixture to cook till they turn mushy. Maintain low flame with occasional stirring. Once done, leave the mixture to cool down and transfer to the mixer jar.

5) Grind the onion-tomato mixture to smooth paste and set aside.

6) Heat 2 tablespoons of butter + 1 ladle of oil in the kadai. Add bay leaf and saute once. Now, transfer the ground mixture to the kadai and mix well.

7) Leave it to cook in low flame for 2-3 minutes by closing it with a lid. Check the gravy often and do occasional stirring to avoid burning of the gravy at the bottom.


Baby Corn Paneer Masala/Baby Corn Paneer Gravy



8) When the gravy is nicely cooked and becomes little thick, add the spice powders, salt and mix well.

9) Now, add the baby corn along with the water and mix again.

10) Leave the gravy to boil for 2 minutes in low flame and add the Kasuri methi

11) Switch off the flame and add the reserved onions. Mix well.

12) Next, drop the paneer cubes and give a gentle mix.


Yummy Baby Corn Paneer Masala is ready and goes well with roti, naan, pulao and jeera rice.


Baby Corn Paneer Masala/Baby Corn Paneer Gravy





Tips:


1) I have skipped fresh cream, if you want this gravy to be even more creamy you can add 1 tablespoon of fresh cream at the final stage.

2) Instead of pumpkin seeds, you can use melon seeds, sunflower seeds too. Obviously, cashew is the best choice but I wanted to make it a little diet friendly.

3) Reserving the raw onions and adding them later gives a crunchy texture while eating the gravy. 

4) I usually use homemade paneer or special paneer bought from a particular store (Anand Sweets) that is super soft.  If I add the paneer and leave it to cook in gravy it gets crumbled immediately. That is why I add the paneer cubes at the end and will boil the gravy after adding them. If you are using any other paneer which is not that soft, then add them after adding baby corns and leave it to boil for few minutes in gravy.

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