Corn Paneer Masala

Ingredients

Corn (whole)                                                   1 No.
Paneer                                                             half cup
Onions                                                             2 medium Nos.
Tomatoes                                                        3 medium Nos.
Green chillies                                                   4 nos.
Garlic                                                               6-7 nos.
Ginger                                                             1 small piece
Coriander leaves                                             2 spoon
Haldi                                                                ¼ spoon
Red chilly powder                                           1 spoon
Garam masala                                                ½ spoon
Hing                                                                 ¼ spoon
Amchur powder                                              ¼ spoon
Sugar                                                               ½ spoon
Jeera                                                               ¼ spoon
Cooking oil                                                     2 spoon
Water                                                              ½ cup
Salt to taste



Method

·         Take a full (whole) corn and roast it directly on the gas flame till it changes colour  to slight black. Then remove the kernels after its cooled and keep them aside.
·         Grind onions, garlic, green chillies and ginger into paste in a mixer jar.
·         Also puree the tomatoes and keep aside.
·         Heat oil in a wok, add jeera and when it changes colour add the onion  paste and fry till the raw smell of onions goes off and it becomes light brown colour.
·         Add tomato puree and let it cook for 2-3 mins.
·         Add haldi, red chilly powder, amchur powder, hing, sugar and salt and mix well and let it cook in the onion-tomato paste for few seconds.
·         Add the roasted corn kernels and mix well and add water.
·         Close the lid of the wok and let the corn cook properly and mix well with all the masalas for 5 mins.
·         Cut the paneer into small cubes and add them to the corn mixture and let it cook for 2 mins.
·         Add garam masala, mix it and switch off the gas.
·         Lastly garnish with chopped coriander leaves and serve hot with chappati, paratha or puri.

Note

Adding sugar is optional, it is just to balance the sour taste of tomatoes and amchur powder.

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