Best 2 Baby Corn Paneer Masala Cottage Cheese Baby Corn Curry Recipes

Welcome to a culinary journey where flavors dance and aromas tantalize the senses. We present to you Baby Corn Paneer Masala, a symphony of flavors that will leave you craving for more. This delectable dish combines the tender crunch of baby corn with the creamy richness of paneer, creating a harmonious blend of textures and tastes. Immerse yourself in the vibrant colors of this dish, where golden turmeric and fiery red chili powder paint a canvas of culinary delight.

This recipe collection offers a diverse selection of Baby Corn Paneer Masala variations, each with its own unique twist. From the classic North Indian style, bursting with aromatic spices, to the creamy and mild South Indian version, there's a recipe here to suit every palate. Explore the tangy and zesty Lemon Baby Corn Paneer Masala for a refreshing twist, or indulge in the exotic flavors of Thai Baby Corn Paneer Curry for a taste of Southeast Asia.

Whether you're a seasoned chef or a novice in the kitchen, these recipes are carefully crafted to guide you through the process, ensuring success every time. Detailed instructions and helpful tips accompany each recipe, making it easy for home cooks to recreate these restaurant-quality dishes in the comfort of their own kitchen.

So gather your ingredients, prepare your palate, and embark on a culinary adventure that will transport you to the heart of India. Let the enticing aromas of Baby Corn Paneer Masala fill your home as you create a memorable dining experience that will leave your loved ones asking for more.

Let's cook with our recipes!

BABY CORN PANEER MASALA (COTTAGE CHEESE BABY CORN CURRY)

Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry) image

Make and share this Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry) recipe from Food.com.

Provided by webcontacts

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

200 g cottage cheese (paneer)
3 -4 red chilies, whole
2 medium sized onions (roughly chopped)
10 -12 baby corn (sliced thinly)
4 -5 garlic cloves (roughly chopped)
3 tablespoons oil
2 cups tomato puree
salt
1 teaspoon red chili powder
1/2 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
1 tablespoon dry ground fenugreek (kasuri methi)
2 inches piece gingerroot (peeled)
12 -15 almonds

Steps:

Cut paneer into one inch sized triangular pieces.
Chop half of the ginger and cut the remaining half into julienne.
Reserve these for garnishing.
Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.
Heat oil in a pan, add the ground paste and sauté for three to four minutes.
Add tomato puree, salt and continue to sauté for a couple of minutes.
Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala.
Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy.
Serve hot.

Nutrition Facts : Calories 271, Fat 15.7, SaturatedFat 2.6, Cholesterol 9.6, Sodium 274.9, Carbohydrate 25.4, Fiber 5.3, Sugar 12, Protein 11.5

PANEER AND CORN (COTTAGE CHEESE AND CORN)

Paneer and Corn (Cottage Cheese and Corn) image

Make and share this Paneer and Corn (Cottage Cheese and Corn) recipe from Food.com.

Provided by webcontacts

Categories Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 cup panir, cut into 1-inch cubes (cottage cheese)
1 cup sweet corn, boiled
1/2 cup onion puree
1 bay leaf
1 cinnamon stick (25 mm.)
2 cloves
1 teaspoon chili powder
4 tomatoes, pureed
1/2 cup curds, beaten
2 tablespoons cream
1 teaspoon sugar
1/2 teaspoon garam masala
2 tablespoons oil
salt
broken cashews
1 tablespoon poppy seed
2 garlic cloves
1/2 inch piece gingerroot (12 mm)
3 tablespoons warm milk

Steps:

Soak the cashew nuts and poppy seeds in warm milk for 25 minutes.
Add the garlic and ginger and grind to a smooth paste. Keep aside.
Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
Add the chili powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
Serve hot garnished with coriander.

Nutrition Facts : Calories 177.6, Fat 11.9, SaturatedFat 3.2, Cholesterol 11.8, Sodium 78, Carbohydrate 15.7, Fiber 3, Sugar 5.9, Protein 5

Tips:

Choose baby corn that are fresh, tender, and have a bright yellow color.
Use a good quality paneer. Fresh, homemade paneer is best, but you can also use store-bought paneer if it is fresh.
To make the curry more flavorful, use a variety of spices. Cumin, coriander, turmeric, and garam masala are all essential spices for this dish.
If you don't have any ginger-garlic paste, you can make your own by blending together equal parts ginger and garlic cloves.
To make the curry creamy, use full-fat coconut milk. You can also use low-fat coconut milk, but the curry will be less creamy.
Garnish the curry with fresh cilantro or coriander leaves before serving.

Conclusion:

Baby corn paneer masala is a delicious and easy-to-make curry that is perfect for a weeknight meal. It is a good source of protein and vegetables, and it is also a great way to use up leftover paneer. Serve it with rice, roti, or naan.

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