Babycorn Mushroom Paneer Dilpasand Curry

Babycorn Mushroom Paneer Dilpasand Curry

Ingredients and Proceed:

baby corn (home brand) - 1 tin washed in hot water and boiled for 5-8 mins in water.

In a small pan add 1 rice cup milk and 2 light handful of cashews once boiled switch off and add 8 Almonds and soak for 15 mins until skin removes easily) grind into paste. along with 2 tsp dried garlic flakes, 3 tsp kasuri methi - into fine paste.

grind 1 chopped tomato tin.

1 large onion - chopped

mushrooms - 12 (sliced 4)

heat a nonstick pan on large burner on simm heat, add 1 tbsp butter and 3 tbsp oil once hot add 1 tsp shahjeera, 2 cloves, 2 cardamom, 1 inch cinnamon, pinch bujju puvvu, 2 bay leaves, 2 mace. fry and add 4 slit green chillies, and onion and curry leaves fry until golden colour. add 1 tsp gg paste fry for 1 min. add drained  cooked baby corn mix well and fry for 5 mins, on top put 1/2 tsp turmeric, 1 tsp chilli powder, 2 tsp chicken masala podi , pinch nutmeg powder, pinch of sugar, cover and fry. add grinded cashew paste stir well. and cook for few secs, and add grinded tomato puree. stir well, and add sliced mushrooms, stir once, cover until, about to loose it’s oil then add 1 and 1/2 cup water (250 ml cup measure) water bring to boil and keep the dish on medium burner and simm away for 10 mins. add salt to taste, chopped coriander leaves handful, 4 paneer pieces cut one more time and 3 smashed paneer pieces to it. cover and cook for 5 mins. lastly increase the flame and cook for 1 min and switch off. keep it covered for some time.

Serve with Plain Basmati or Bagara rice.

Tip:

soak paneer pieces in kettle boiled for 10 mins or so. then cut into half and few smashed.

Instead of adding pinch of sugar in curry add 2 tsp tutty fruity for sweet flavour. just add once switched off.

Note:

If you feel the curry is hot try adding 2 green chillies, and 1 each of whole masalas. 

© 2014 by Rajani Rayudu