Paneer and Corn Curry- A Tribute to Tarla Dalalji

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Tarla Dalal was an India’s most famous and
best cookery author. She was very simple and elegant lady with perfect
professionalism and host two cooking shows like “Tarla Dalal show” and “cook it
up with Tarla Dalal. Out of both, Cook it up with Tarla Dalal was my favorite show in childhood  telecast on Sony TV. Her first cook
book, The Pleasures of Vegetarian
Cooking, was published in 1974. You were such a big inspiration for me or even
other foodie too who loves cooking and food. We will miss you a lot but will
always be in my memories when I refer your portal or books. 

This time our
Blogging Marathon family decides to give her tribute through cook and share one recipe out of her treasure. One of mine co-blogger Padma suggest this wonderful idea about giving Tribute to Tarla dalal ji. For this
day, I create a logo which appreciated by all.
For this special day, I choose Indian main course recipe, “Paneer and Corn Curry”. Under this recipe, we have to prepare onion,
tomatoes, curd based gravy with paneer and corn. It’s really delicious and
flavorful recipe which you can serve as main course with Paratha or Naan. 

Preparation
Time: 30 Minutes
Cooking
Time: 15 Minutes
Servings: 4
Category:
Veg Curry
Recipe
Source: Tarla Dalal
Ingredients:
1 Cup Paneer/ Cottage Cheese, cubed
1 Cup Sweet Corns Kernels, boiled
1/2 Cup Onion, puree
4 Medium Tomatoes, blanched and puree
1/2 Cup Curd, whipped
2 Tbsp. Cream
1 Bay leaf
3-4 Cloves
1/2 Tsp. Cumin Seeds
1 Tsp. Chili Powder
1/2 Tsp. Garam Masala
Salt to Taste
1/2 Tsp. Sugar
2 Tbsp. Oil
For Ground Paste
1 Tbsp. Cashews
1 Tbsp. Poppy seeds
4 Tbsp. Warm Milk
1/2 Tsp. Ginger Paste

Instructions:
Soak the cashews and poppy seeds in warm milk
for 30 minutes.
Grind the soaked cashews and poppy seeds with
ginger paste until to ground paste.
Chop the onion and grind them as puree.
Blanch and peel the tomatoes and blend them
until to puree form.
Heat the oil in deep wok and add bayleaf, cloves
and cumin seeds.
When they starts splutter, add onion puree
and sauté until to brown.
Add the chili powder, ground cashew paste and
tomato puree and sauté until to masala start leaving oil.
Add curd, cream, sugar and garam masala and
stir continuously.
Add water to adjust the consistency of gravy.
Add salt, paneer cubes and boiled corns, mix
well and cook for 5 minutes more.
Garnish with coriander and serve hot with
paratha or naan.
Notes:
While adding curd, please remove the wok from
the flame for 2 minutes, stir it.
Adjust the chili powder, sugar and salt as
per tastebuds.
You can grind them curry in blender for smooth consistency before adding paneer and corn. 
Tag: How
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course recipe, how to make paneer and corn curry at home, simple vegetarian
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recipes, corn recipes, paneer recipes, cottage cheese recipes, Indian recipes.

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Preeti Garg

Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here

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