Baby Corn and Paneer

We absolutely loved this curry with chapathi. Try it if you like...

You need :
Baby Corn : 10 numbers (soak in hot water)
Paneer: 100g cubed (soak in hot water)



Tomato: 2 medium sized, washed and chopped into small pieces
Onion: 1, chopped into small pieces
Ginger garlic paste: 1tbsp
Kasuri Methi: 1/4 tsp
Tomato sauce: 1tbsp
salt and sugar to taste
Almonds: 10 (soak in hot water)


Other Masala:
Coriander Powder: 3/4 tbsp
Redchilli Powder: 1tbsp
Kitchen King Masala: 1tsp
Jeera : 1tsp
 
Oil
 
Method:
1.Heat oil in a wok and add jeera, gg(ginger garlic paste) and fry till the raw smell dissappers
2. Add kasuri methi, onions and sautee till onions turn pale and transcluscent
3. Add tomatoes and fry till they are mushy. Add in salt, sugar and tomato sauce with 1/4 cup water.
4. Blend this mixture along with 10 almonds to a smooth paste.
5. Take 1 tbsp oil and add mustard, jeera and hing. When mustard stops cracking and jeera is red, add the masalas (coriander powder, chilli and Kitchen King) followed by a pinch of turmeric. Add corn and fry for a 1 min. Pour in tomato paste with almonds and mix. Throw in paneer pieces. Bring it to boil on medium heat. Check salt and add if required. Garnish with coriander leaves and serve hot.