Monday, 22 September 2014

Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

I was in mood for a rich, tasting gravy and so made this Yummy Gravy with Onions and Cashews. They work fantastic with both Rice and Roti. I have used Paneer and Baby corn, you can use Mushrooms, some chopped Spinach too.

Paneer or Cottage Cheese - 250 Grams (Cubed)
Onion - 1 (Big, Boiled)
Cashew Nuts - 10 Nos
Tomato - 1 (Medium, Blanched and skin peeled)
Baby Corn - 10 Nos (Cut into 1 inch pieces
Green Peas - 2 Tablespoon
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Fresh Coriander leaves or Parsley - Few Sprigs
Fresh Cream - 1-2 Tablespoon


  • In a mixer or food processor, grind the Cashew nuts and grind it into smooth paste using little water.
  • To this add the boiled Onion and grind it into a smooth paste and keep this aside.
  • Now grind the blanched tomato separately into a puree and keep it aside.
  • In a kadai, heat some oil and add the Onion - Cashew Paste and saute.
  • Cook this till the onion is cooked , it may take 3-5 minutes.
  • Meanwhile, take another kadai and add a tablespoon of Oil and place the Paneer and baby corn and cook till the Paneer slightly get a brownish tinge and Baby corn is cooked.
  • Once they are done, remove them in a plate and keep it aside.  
  • Once the Onion is cooked add the Tomato Puree and saute.
  • Be careful as the puree may splash.
  • To this add the Ginger Garlic paste, Chilly powder and Garam masala and saute. 
  • To this add the sauteed paneer- baby corn and Green peas.
  • Add water to get the right consistency 
  • Add required salt and cover the kadai with a lid and cook it for 8 - 10 minutes.
  • Keep stirring them occasionally so the gravy does not burn.
  • On the low flame. add the cream and stir it and switch off the flame and add some frehly chopped coriander or parsley leaves and serve.


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