Paneer gravy with sweet corn recipe

Me and Mom share a very special relation- We are two giggly people chatting away to glory on insane topics and we always catch up on our special topic- food. If I try out anything special, she is the first one to know about it and she makes me feel special even for a small recipe. In this buzy world, she is the only soul who sincerely wants to know what I ate for the day and I love the bond we share :) - Over the weekend, I made paneer gravy with sweet corn and was explaining all about it to my mom (who as usual made me feel that I am the best cook in the world). She loved the whole concept and here I am blogging all about it....The gravy rocks with paneer and sweet corn and will make you fill up your plates for a generous third serving! Doesn't need too much effort and goes great with rice/rotis.

What goes in??

Sweet corn kernel- 1 cup (boiled and tender)
Paneer (cubed) - 150 gms
Green bell pepper- 1 medium (sliced)
Garlic - crushed & chopped (4-5 cloves)
Ginger- grated (1/2 tsp)
Onions - 2 medium sized (finely chopped)
Tomatoes - 2 medium sized (finely chopped)
Cumin seeds- 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt according to taste
Oil for cooking

For the additional punch-
Coriander leaves (chopped)
Fresh cream (optional)
Kasoori methi leaves / dry fenugreek leaves (1 tsp)

Preparation-

• In a wok/kadai, heat some oil.
• Add cumin seeds and allow them to sputter.
• Add onions and fry till translucent.
• Add garlic and ginger and cook for a couple of minutes.
• Add tomatoes and cook on a medium flame till they become mushy and blend well with onions.
• Now comes the spices- add coriander powder, garam masala powder, red chilli powder.
• Mix all the ingredients and cook till it the oil separates from masala and floats above.
• Add a bit of water (not too much- around 1/4 cup or less).
• Mix in the corn & bell peppers.
• Add Kasoori methi leaves and allow the bell peppers to cook with the gravy.
• Adjust salt according to your taste.
• Add paneer cubes to the gravy and cook it on a low flame for few minutes.
• Mix in the fresh cream (optional).
• Garnish with coriander leaves!

Chilli naan with spicy paneer butter masala

Such a comforting food- naan with paneer gravy. Makes you forget all your worries and simply indulge in the exotic flavorful spices. Most of the people I know love paneer (cottage cheese)- You will love it more when it comes in a rich, spicy tomato gravy- dunk the coriander and chilli naan in this gravy and enjoy an exquisite taste of flavors!

Chilli & Coriander naan-

Ingredients-

1 1/2 cup all purpose flour

warm water to knead the dough 

1 1/2 tbsp yoghurt

1/2 tsp sugar

1/2 tsp salt

pinch of baking soda

1 tsp yeast

chopped coriander leaves (1 cup)

finely chopped green chilli pieces (about a tsp) 

Preparation- 

• Dissolve yeast in a small cup of warm water with sugar. Set it aside for five minutes (allow it to froth)
• In a large bowl, mix salt, baking soda and flour. 
• Add yoghurt and start mixing the dough with the help of yeast water. 
• Add warm water and work on the dough for 5 to 10 minutes- Knead till it becomes soft and elastic.
• Place the dough in a clean bowl and cover it with a damp tea towel. Put it in a warm place and allow the dough to double in size (should take an hour)
• Once the dough has risen, knead it gently for few minutes on a lightly floured surface.
• Divide the dough into medium sized balls.
• Take one dough ball and flatten it to a small circle- sprinkle coriander and chilli pieces in middle and fold the dough into a pouch (with filling in middle).
• Flatten this pouch on a lightly floured surface into a teardrop shape or oval shape.
• Work on the rest of the dough in a similar fashion and place it on a baking tray.
• Brush it lightly with butter and pop them in a pre-heated oven for baking.
• Bake till it is puffy and golden brown in color (@200 degree celsius)

Paneer Butter Masala- (restaurant style)

Ingredients-

250 gms paneer (cut into cubes)

Butter (for cooking)

** Tip- You can fry paneer before mixing it with the gravy. Normally, I use it raw.
If your store paneer is hard and rubbery, chop them in cubes and put them in hot water for a couple of minutes, allow it to soften- then use them in cooking.

For the gravy-

Bay leaf-1

Clove-1

Cinnamon stick -1 (about one inch)

Broken dried red chilli pieces-1

Coriander seeds crushed (1 tbsp)

Chopped tomatoes (3)

One medium sized onion (chopped)

Crushed and chopped garlic - 1 tsp

Grated ginger - 1 tsp

Coriander powder - 1/2 tsp

Red chilli powder- 1/2 tsp

Fresh cream- 1 tbsp

Kasoori methi leaves crushed (1/2 tsp)

Preparation- 

Heat 3 tbsp butter in a frying pan. Add bay leaf, clove, cinnamon, red chilli pieces and crushed coriander seeds. Fry them for a minute. Add onions, garlic and ginger. Saute them for few seconds. Add tomatoes with red chilli powder and coriander powder. Cook the ingredients till oil leaves the masala. Puree the mixture. Heat about a tbsp of butter in another pan. Add the pureed mixture and cook for a couple of minutes. Add paneer pieces and salt. Add a cup of water and cook the paneer on a low flame for 5-8 minutes. Add kasoori methi and cook the paneer mixture for couple of minutes. Remove from heat and mix in the cream. Serve hot with naan!