Paneer Babycorn Masala

Serves 2


Paneer (home-made or readymade) – 10-12 cubes

Baby corn – 5 or 6 (cut into pieces)

Tomato – 2 (cut into small pieces or grinded)

Tomato Puree (optional) – 4- 5 tbsp or as per requirement

Cashews – 4-5 (grinded or shredded)

Oil or Ghee – 2 tbsp

Fennel (sombu) – ½ tbsp

Jeera (cumin seeds) – 1 tbsp

Cardamom – 1 or powder – ½ tbsp.

Bay leaves – 1

Mint leaves – 4-5

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Amchur powder – 1 tbsp

Garam masala powder – 1 tbsp

Turmeric powder – ½ tbsp

Milk – ¼ cup

Curd – 1tbsp

Milk cream (optional) – ½ tbsp

Asafoetida – 1 pinch

Salt – to taste

Coriander – for garnishing

Preparation of Paneer babycorn masala:

  1. Heat 1 tbsp of ghee in a pan, add the paneer cubes and fry till it turns to very light brown colour. Remove from the pan and keep it aside.
  2. Heat in medium flame 1 tbsp of oil or ghee in the same pan, add fennel, jeera (cumin seeds), bay leaves, mint leaves, cardamom and fry lightly.
  3. Now add the tomato with some water and cook for 2 mins. Add the baby corn, chilli powder, dhania, amchur, garam masala powder, turmeric, asafoetida and salt. Cook for 5-10 mins. Add some more water if needed.
  4. Now add the milk, curd, milk cream, cashews (grinded or shredded), tomato puree and cook for 3-5 mins till it becomes like gravy.
  5. Now add the paneer, cook for a min and remove from flame. Garnish with coriander.

Serve with Naan or kulcha……

Additional Info:

You can avoid cashews if you want. It is just for a rich flavour.

You can also add peas to this.


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