Paneer Corn Kalimirch

Paneer Corn Kalimirch is a gravy dish that combines three ingredients: paneer, sweet corn, and black pepper into a delicious side dish that can be paired with roti, paratha, and more.

This dish derives its richness from the paneer and cashews that go into the gravy, heat from the black pepper and green chillies, a slight sweetness from the sweet corn, and tanginess from the lemon.

It is an easy-to-make, well-balanced, mild-tasting dish and can be prepared in about 30 minutes.

If you are interested in other paneer recipes, check out my article: 15 Easy Paneer Recipes you can try in your kitchen.

Now, let’s start the recipe for Paneer Corn Kalimirch.

Equipment:

• Mixing bowl
• Pan
• Knives and Cutting Board
• Mixer

Ingredients for Paneer Corn Kalimirch

For the Marinade

• 3 tbsp Yoghurt with 3.5% fat
• 1 Lemon, Zest and Juice Extracted
• 1½ tsp Salt
• 1 Small Piece of Ginger
• 2 Big Cloves of Garlic
• 1 tsp Coarsely ground Black Pepper
• 1 Handful Cashews
• 400 gms Paneer, cut into cubes

For the Gravy

• 1 tbsp Ghee or Oil
• 1 Black Cardamom
• 1 Bay leaf
• 3-4 Cloves
• 2-3 Green Cardamoms
• 1 tsp Black Pepper, crushed
• 1 tsp Cumin Seeds
• 1 Cup Sweet Corn
• 2 tbsp Finely Chopped Fresh Coriander
• 2 Green Chillies
• 1 tbsp Kasuri Methi
• ⅔ Cups Water

Other Ingredients

• Chopped Fresh Coriander Leaves for garnishing

Method to make Paneer Corn Kalimirch

Preparing the Marinade

• Grind cashews, ginger and garlic to make a fine paste.
  
  
  
  
  
• In a mixing bowl, combine yoghurt, cahsew-ginger-garlic paste, lemon zest, lemon juice, salt and black pepper. Mix well.
  
  
  
• Add paneer cubes and mix again. Keep this aside for at least 15 minutes.
  
  

Preparing the gravy

• Heat oil or ghee in a pan. On medium heat, fry bay leaves, black cardamom, green cardamom, cloves, cumin seeds and crushed black pepper for a few seconds.
  
  
  
• Add the marinated paneer.
  
  
  
• Add sweet corn, fresh coriander, green chillies, and kasuri methi, along with water. Mix well.
  
  
  
• Cover the pan with a lid. On low heat, cook for 15 minutes until the oil separates and the paneer becomes super soft.
  
  
  
• Garnish with fresh coriander leaves and serve.
  
  

Here is the recipe in printable format:

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