Thursday, 18 July 2013

Paneer & Sweet Corn Curry with Betel Leaves Thepla

Paneer & Sweet Corn Curry
Paneer & Sweet Corn Curry
I had few left over betel leaves after preparing Betel Leaves Rice. I used them to prepare thepla. Though we are not a big fan of sweet corn, yet i wanted to try it in curry.
Paneer and Sweet Corn are like a match made in heaven. The combo was just delicious and we enjoyed it with thepla. You can also serve this curry with Naan.

Paneer & Sweet Corn Curry

Paneer & Sweet Corn Curry

Paneer & Sweet Corn Curry

Ingredients :

To Grind :
  • 1 tsp black peppercorns
  • 3 dry red chilies
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds

For Curry :
  • 1 cup Sweet Corn
  • 10 Paneer Cubes (Cottage Cheese)
  • 1 medium sized onion - finely chopped
  • 2 small tomatoes
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1/4 tsp coriander powder
  • 1 cup coconut milk
  • 1 tsp dry fenugreek leaves (kasoori methi)
  • salt to taste
  • 1 tsp mustard seeds
  • 2 cloves
  • 1 star anise
  • 1/2 cinnamon
  • 1 tbsp chopped coriander leaves
 Paneer & Sweet Corn Curry


Method :
  • Dry roast all the ingredients mentioned under "Grind" for few seconds. Remove from the heat and allow to cool. Grind in a mixer without adding water.
  • Heat 2 tbsp oil in a pressure cooker. Tamper mustard seeds, cloves, star anise and cinnamon. Add chopped onion and fry for a min on low flame.
  • Add chopped tomatoes and ginger-garlic paste. Saute a while. Add turmeric powder, red chili powder, garam masala and coriander powder.
  • Saute a while. Add ground masala powder, paneer, sweet corn and coconut milk. Mix all well.
  • Add dry fenugreek leaves, chopped coriander, 1-2 cup water and salt to taste. Mix everything and close the lid.
  • Pressure cook for 3-4 whistles and remove from the heat. If you dont want it to be too watery, then add only 1 cup water. Serve hot with any indian bread variety.

Betel Leaves Thepla
Betel Leaves Thepla
Betel Leaves Thepla (Vetrilai / Paan Patta Thepla)

Ingredients :
  • 2 cup wheat flour
  • 4-5 betel leaves - stalk removed (only mid-range leaves)
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp cumin powder
  • 2 tbsp curd / yogurt
  • 1 tbsp oil
  • salt to taste
  • water to knead
Betel Leaves Thepla

Method :
  • Sieve wheat flour and salt. Combine with turmeric powder, red chili powder, cumin powder and finely chopped betel leaves in a mixing bowl.
  • Add curd and oil to it. Knead to smooth dough using enough water. Close and keep aside for 30 mins.
  • Divide dough into equal sized balls. Take a ball and roll it using roller pin. It should not be too thick or too thin.
  • Heat a tava or frying pan. Grease with little oil and fry thepla till brown spots appear on both the sides. Serve hot with raita and any veg/non-veg curry.
Betel Leaves Thepla

Betel Leaves Thepla

17 comments:

  1. Very new to me :) have to think about Beetel :)

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  2. Simply amazing n innovative dish dear

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  3. loving the setup .. yummy combo. thepla n curry looks so good

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  4. Wow, an unusual flavor combination to chapati! Paneer sweet corn curry looks delicious too!

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  5. Very very new to me.. looks delicious though!! wonderful pics PT

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  6. Really stunning and amazing Preethi...
    Eppadi Preethi, room pottu yosikureengala...
    [don't take it seriously]

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  7. Wow! looks so so great and delicious Pree..

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  8. Looks so delicious and makes me hungry!.

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  9. The curry looks delicious and beetel leaf theplas sound very interesting Preethi..will try next time

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  10. Wonderful looking combination of paneer with theplas. Pics are awesome.
    Deepa

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  11. curry looks so tempting n delicious Preeti...betel thepla sounds interesting...nice combo!

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  12. Totally new to me. You r a genius

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  13. yummy and tempting curry with betel leaves...Haven't heard about curries with betel leaves..really great preeti...

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