Paneer and Corn Kalimirch
A mild tasting gravy dish with the richness of paneer, the spice from black pepper and mild sweetness from sweet corn.
Equipment
- Mixing bowl
- Pan
- Knives and Cutting Board
- Mixer
Ingredients
For the Marinade
- 3 tbsp Yoghurt with 3.5% fat
- 1 Lemon, Zest and Juice Extracted
- 1½ tsp Salt
- 1 Small Piece Ginger
- 2 Big Cloves Garlic
- 1 tsp Coarsely ground Black Pepper
- 1 Handful Cashews
- 400 gm 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
Instructions
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 and 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.