Ingredient
1 cup paneercut, 1 inch cubes
1 cup boiled sweet corn kernels
1/2 cup onion puree
1 bay leaf
25 cinnamon
2 pods
1 teaspoon chili powder
4 tomatoes, blanched, peeled and mashed
1/2 cup curd, beaten
2 teaspoons of cream
1 teaspoon of sugar
1/2 teaspoon garam masala
2 teaspoons of oil
salt to taste
For the dough
1 teaspoon broken cashews
1 teaspoon poppy seeds
2 pods
12 milli miter of ginger
3 tablespoons hot milk
chopped cilantro
Preparation!
Soak the cashews and poppy seeds in hot milk for 25 minutes.
Add the garlic and ginger and grind into a smooth paste. Keep aside.
Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté until the onions turn golden.
Add the chili powder, chopped dough and tomatoes and simmer for 3 to 4 minutes.
Add the curds, cream, sugar, garam masala and salt and simmer until the sauce thickens and the oil separates from the masala.
Add a little water to dilute the sauce if necessary. Add the paneer and corn and mix well.
Serve hot garnished with coriander