Paneer Baby Corn Kadhai Masala

 

What to make with paneer? Sometimes, this becomes a real dilemma. You want to present something different yet familiar. Something you know will be enjoyed by your folks but surprise them too.

This very familiar Kadhai Paneer with a slight twist will surely appeal to you 😊 Here’s my Kadhai Baby Corn Paneer for that something different…

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Click the link below for the video:

The recipe is laid out in four parts…

1.    watch how to make kadhai masala from scratch (you can control the heat in the masala)

2.    how to make tomato gravy

3.    how to cook the paneer and veggies

4.    finally, assembling the dish

The baby corn paneer kadhai masala is spicy and packed with flavor. There are many textures to the dish…the soft paneer, the crunchy veggies all add to it.

This popular dish is enjoyed by one and all. The recipe is really easy to make.

Try it if you have never before…also try it if you make kadhai paneer yourself. This is paneer baby corn kadhai masala.

KADAI BABYCORN PANEER                Serves 4

Ingredients:

FOR THE KADHAI MASALA

Coriander seeds – 3 tsp

Cumin seeds – 1 ½ tsp

Pepper corns – ½ tps

Red Chili (whole) – 2

FOR THE GRAVY

Red onion (finely chopped) – ½ cup

Ginger (grated) – ¾ tsp

Garlic (grated) – ¾ tsp

Fresh tomato paste – 1 cup

Coriander powder – 1 tsp

Kashmiri Red Chili powder – ½ tsp

Turmeric powder – a large pinch

Chaat Masala powder – ½  tsp

Vegetable oil – 1 tbsp

Butter – 1 tbsp

Salt – to taste

 

FOR THE VEGGIES AND PANEER

Paneer (cubed) – 250g

Baby corn (cut at an angle) – 4 to 5

Capsicum (deseeded & diced) – 1 large

Onion (diced) – 1 large

Tomato (deseeded & diced) – 1 large

Dried Fenugreek/Kasuri Methi powder – ¼ tsp

Vegetable oil – 2 tbsp

Salt – to taste

 

Coriander leaves – chopped (2 tbsp) + for garnish

 

Method:

1.    FOR THE KADHAI MASALA: Dry roast the whole spices on low heat till crispy. Cool to room temperature. Grind coarsely. Keep aside.

2.    FOR THE GRAVY: In a pan, heat the butter and oil together. Add in the finely chopped onion and a bit of salt. Cook till the onions turn light brown.

3.    Add in the ginger and garlic. Cook till the raw smell goes away. Add in the coriander powder, chili powder and turmeric powder. Pour in ¼ cup of water and cook till the oil separates.

4.    Add in the tomato paste. Once it starts simmering, season with salt and add in the chaat masala powder. Cook till oil separates. Turn off the heat and keep it aside.

5.    FOR THE VEGGIES AND PANEER: Heat 2 tsp of oil in a pan. Add in the paneer pieces, season with salt and a large pinch of the KADHAI MASALA. Toss the paneer pieces till they have a light colour on them. Take them out of the pan and keep aside.

6.    In the same pan, heat another 2 tsp of oil. Add in the baby corn pieces and toss them for 30 seconds. Add in the diced capsicum and onion toss on high heat for a minute. Season with salt and ½ tsp of the KADHAI  MASALA. Add in tomato. Toss briefly.

7.    FOR THE FINALE: Add in the paneer into the pan (with veggies). Add in the tomato GRAVY. Pour in ½ cup of water. Toss gently to combine. Sprinkle more of the KADHAI MASALA on top. Season with salt. Sprinkle the kasuri methi powder. Mix well and let it simmer for a minute.

8.    Sprinkle chopped coriander leaves and mix a final time.

9.    Garnish with coriander leaves and serve hot with roti, paratha or rice.

© Rinki’s Kitchen