Paneer-Sweet-Corn-Curry-DSC_0009

Paneer & Sweet Corn Curry with Betel Leaves Thepla

Print
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

 

Print

17 thoughts on “Paneer & Sweet Corn Curry with Betel Leaves Thepla

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>