Baby corn and Paneer Curry

Ingredients:

• Canned Baby corn – 1 (400 g)
• Paneer – 1 pack (400 g)
• Onion – 2
• Tomato – 1
• Chili powder – ¾ Table spoon
• Coriander powder – ½ Table spoon
• Cumin seeds – 1 Table spoon
• Ginger and garlic paste – 1 Table spoon
• Kasthoori methi – 1 Table spoon
• Roasted cashew – 5 nos
• Roasted ground nut – 10 nos
• Coriander leaves
• Oil
• Mustard seeds

Method:

• In a vessel, heat one table spoon of oil. When the oil is in medium heat add one chopped onion and chopped tomato. Sauté till they are slightly mashed.
• Grind them with roasted cashews and ground nuts.
• In an another vessel heat one table spoon of oil. When the oil is in medium heat add mustard seeds and cumin seeds. When they pop up add another chopped onion, curry leaves and a pinch of salt. Sauté till onion is slightly brown.
• Add ginger and garlic paste, ground mixer, chili powder, coriander powder and kasthoori methi. Toss them and add canned baby corn and paneer cubes. Add required water for the gravy and cook until they are done.
• Garnish with coriander leaves.

 Note:

• It is a kid’s friendly dish.
• It can be served with chapati, puri, bread, rice and dosa.