PANEER AND CORN CURRY

A richly coloured, flavoured and textured Punjabi curry.


Serves 4.
Ingredients

1 cup paneer (cottage cheese), cut into 1-inch cubes
1 cup sweet corn kernels, boiled
½ cup onions, puréed
1 bay leaf
25 mm. (1") dalchini (cinnamon)
2 laung (cloves)
1 teaspoon chilli powder
4 tomatoes, blanched, peeled and puréed
½ cup curds, beaten
2 tablespoons cream
1 teaspoon sugar
½ teaspoon garam masala
2 tablespoons oil
salt to taste
For the paste
1 tablespoon broken cashewnuts
1 tablespoon khus-khus (poppy seeds)
2 cloves garlic
12 mm. (½") piece ginger
3 tablespoons warm milk
For the garnish
chopped coriander
Method
1. Soak the cashewnuts and poppy seeds in warm milk for 25 mins.
2. Add the garlic and ginger and grind to a smooth paste. Keep aside.
3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown.
4. Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala.
6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well.
7.Serve hot garnished with coriander