- 500 g paneer,
cubed
- 150 g baby
corn
- 3/4 cup (180
ml) oil
- 1 bay leaf
- 1 tsp (5 g)
garlic paste 1 large (70 g) onion, ground to a paste
Grind
for the masala:
- 1 1/2 cups
(300 ml) curd
- 2 (180 g)
tomatoes, quartered
- 6 green
chillies, slit lengthwise
- 1 1/2 tsp (7
g) chilli powder
- 1 1/2 tsp (7
g) garam masala powder
- 2 tbs (30 g)
cashewnuts
- 1 tbs (15 g)
almond powder
- a pinch of
turmeric powder
- 1-1/4 tsp (6
g) salt
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- HEAT
oil.
- Season with
bay leaf and garlic.
- Add the
crushed onion and fry till golden.
- Add the
ground masala paste and fry till the oil floats on top.
- Add about two
cups water and bring to a boil.
- Add cubed
paneer and baby corn (either plain or pre-fried).
- Simmer for
ten to 15 minutes on low heat.
Serve hot.
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