golden brown

golden brown

Paneer Corn Korma (Protein Rich Recipe) by Tarla Dalal

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Paneer Corn Korma, protein rich dish packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Recipe link : http://www.tarladalal.com/Paneer-Corn-Korma-(-Protein-Rich-Recipes-)-33243r Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured Pinterest: http://www.pinterest.com/tarladalal/ Google Plus: https://plus.google.com/107883620848727803776 Twitter: https://twitter.com/Tarla_Dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Paneer Corn Korma Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a paste that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this. Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serves 4. Ingredients For the coconut paste ¼ cup freshly grated coconut 2 tsp poppy seeds (khus-khus) 8 cashewnuts (kaju) 1 tbsp roughly chopped green chillies Other ingredients ¾ cup paneer (cottage cheese), cut into 25 mm. (1") cubes ¾ cup boiled sweet corn kernels (makai ke dane) 5 tsp oil ½ cup thinly sliced onions 1 cup finely chopped tomatoes ¼ tsp turmeric powder (haldi) 1½ tsp chilli powder Salt to taste 1 tbsp tomato purée ½ cup beaten fresh curds (dahi) For the garnish A sprig of coriander (dhania) For the coconut paste 1. Heat a broad non-stick pan pan, add the coconut and dry roast on a medium flame for 1 minute or till it turns light brown in colour, while stirring continuously. 2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool slightly. 3. Add the green chillies and blend in a mixer till smooth, using a little water. Keep aside. How to proceed 1. Heat 3 tsp of oil in a broad non-stick pan, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside. 2. Heat the remaining 2 tsp of oil in the same non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool. 3. Blend in a mixer till smooth to a smooth paste using a little water. Keep aside. 4. Combine the onion paste and coconut paste in a non-stick kadhai and sauté on a medium flame for a minute. 5. Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and mashing it well using a potato masher. 6. Add the tomto purée and curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring once in between. 7. Add the sweet corn kernels and sautéed paneer, mix gently and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally. Serve hot garnished with a coriander sprig.