Baby Corn Paneer Masala (Cottage Cheese Baby Corn C

Name: Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g cottage cheese (paneer); 3 -4 red chilies, whole; 2 medium sized onions (roughly chopped); 10 -12 baby corn (sliced thinly); 4 -5 garlic cloves (roughly chopped); 3 tablespoons oil; 2 cups tomato puree; salt; 1 teaspoon red chili powder; 1/2 teaspoon cumin powder; 2 teaspoons coriander powder; 1 teaspoon garam masala powder; 1 tablespoon dry ground fenugreek (kasuri methi); 2 inches piece gingerroot (peeled); 12 -15 almonds

Servings: persons

200 g cottage cheese (paneer)
3 -4 red chilies, whole
2 medium sized onions (roughly chopped)
10 -12 baby corn (sliced thinly)
4 -5 garlic cloves (roughly chopped)
3 tablespoons oil
2 cups tomato puree
salt
1 teaspoon red chili powder
1/2 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
1 tablespoon dry ground fenugreek (kasuri methi)
2 inches piece gingerroot (peeled)
12 -15 almonds

1
Cut paneer into one inch sized triangular pieces.
2
Chop half of the ginger and cut the remaining half into julienne.
3
Reserve these for garnishing.
4
Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.
5
Heat oil in a pan, add the ground paste and saute for three to four minutes.
6
Add tomato puree, salt and continue to saute for a couple of minutes.
7
Add red chilli powder, cumin powder and coriander powder and saute till oil begins to leave the masala.
8
Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy.
9
Serve hot.

2481

kcal

Calories

181

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g cottage cheese (paneer), 3 -4 red chilies, whole, 2 medium sized onions (roughly chopped), 10 -12 baby corn (sliced thinly), and more.

Yes, Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Corn Paneer Masala (Cottage Cheese Baby Corn Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions