Ingredient!
1 cup of paneercut in 1-inch cubes
1 cup of cooked sweet corn kernels
Double-headed onion puree
1 bay leaf
Cinnamon stick
2 cloves
1 teaspoon chilli powder
4 tomatoes, blanched, peeled and pureed
1/2 cup curd, beaten
2 teaspoons fresh cream
1 teaspoon of sugar
1/2 teaspoon of garam masala
2 teaspoon of oil
salt to taste
For The Paste
1 teaspoon of broken cashew nuts
1 tablespoon poppy seeds
2 cloves
12 milli miter ginger
3 tablespoons of warm milk
chopped coriander
Preparation!
Soak the cashews and poppy seeds in warm milk for 25 minutes.
Add the garlic and ginger and grind to a smooth paste. Stay aside.
Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and fry until the onions are golden brown.
Add the chili powder, the ground pasta and the tomatoes and let it simmer for 3 to 4 minutes.
Add the curd, cream, sugar, garam masala and salt and simmer until the gravy thickens and the oil separates from the masala.
Add some water to dilute the gravy if necessary. Add the breadcrumbs and the corn and mix well.
Serve warm garnished with coriander