Paneer and Corn Masala | Instant 5 minute recipe.
Paneer and Corn masala is a quick, easy, and yummy recipe that requires minimal ingredients. Serve it with roti or Parathas or can be served as a side dish.
Course
main course
,
side dish
Cuisine
indian
,
mexican
Keyword
Easy cooking
,
Indian Vegetarian recipe
Servings
Prep Time
1
bowl
5
minutes
Cook Time
5
minutes
Servings
Prep Time
1
bowl
5
minutes
Cook Time
5
minutes
Ingredients
1
medium size
tomato
Chopped in medium cubes.
1/2
Cup
Corn/American Sweet corn
1/2
cup
paneer
Chopped in medium cubes.
1
teaspoon
Oil
1
number
Dried whole red chilli
1/4
teaspoon
Ajwain
3-4
leaves
Basil leaves/Tulsi
1
teaspoon
Tomato Ketchup
1/2
teaspoon
Oregano
1/2
teaspoon
Chili flakes
a pinch
Haldi Powder
a pinch
Lal Mirch powder
to taste
Salt
Instructions
In a kadhai, heat oil, add ajwain, and whole dried red chili. Gently crush basil leaves and add it to the oil. Sauté.
Now add chopped tomatoes and let it cook for a minute. It should become soft and start releasing oil.
Next add chili flakes, oregano, haldi, lal mirch powder, and salt. Adjust the spiciness according to your taste and preference.
Now let it cook for another minute. Now add American corn kernels and diced Paneer. Sauté this into the tomato mixture.
Finally, add tomato ketchup and cook it for another half minute.
Switch off the gas and serve it with Roti or Parathas.
Recipe Notes
I don’t add jeera and rai. It doesn’t go with the taste. You can add too.
Adjust the ketchup according to your taste.
I have used American Corn, you can use the packet ones too.
If you are using desi corn, boil it beforehand and use it.
Can add onions too.
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