Paneer and Corn Curry

Great side dish that goes great with any meal.
Preparation time
Cooking time


For 4 Person(s)

For Paste

  • 1 tablespoon(s) broken cashew
  • 1 tablespoon(s) poppy seeds
  • 2 Cloves garlic
  • 1/2 inch ginger
  • 3 tablespoon(s) warm milk


  • 1 cup(s) paneer (cheese, tofu), cut into 1" cube and pan fried
  • 1 cup(s) sweet corn kernels, boiled or if frozen, pan fried in 1 tsp cooking oil
  • 1/2 cup(s) onion, puréed or finely chopped
  • 1 piece(s) bay leaf
  • 1 inch cinnamon stick
  • 2 piece(s) cloves
  • 1 teaspoon(s) red chili powder
  • 4 medium tomatoes, blanched, peeled, and puréed
  • 1/2 cup(s) yogurt, beaten
  • 2 tablespoon(s) whipping cream or plain milk
  • 1 teaspoon(s) sugar
  • 1/2 teaspoon(s) garam masala powder
  • 2 tablespoon(s) cooking oil
  • 1 teaspoon(s) salt, or as desired

Paneer and Corn Curry Directions

  1. Soak the cashew and poppy seeds in warm milk for 25 min.
  2. Add garlic and ginger and grind to a smooth paste. Keep aside.
  3. Heat oil in a pan; add the onions, bay leaf, cinnamon and cloves and sauté till onions turn golden brown.
  4. Add chili powder, ground paste and tomatoes and simmer for 3 to 4 min
  5. Add yoghurt, 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. Boil and simmer for 5-10 min covered.
  7. Serve hot garnished with cilantro.