Shahi Paneer - Baby Corn Korma
Paneer and baby corn simmered in a creamy tomato gravy

Serves: Eight
Time required: 35 minutes

Ingredients

• 500 g paneer, cubed
• 150 g baby corn
• 3/4 cup (180 ml) oil
• 1 bay leaf
• 1 tsp (5 g) garlic paste 1 large (70 g) onion, ground to a paste

Grind for the masala:

• 1 1/2 cups (300 ml) curd
• 2 (180 g) tomatoes, quartered
• 6 green chillies, slit lengthwise
• 1 1/2 tsp (7 g) chilli powder
• 1 1/2 tsp (7 g) garam masala powder
• 2 tbs (30 g) cashewnuts
• 1 tbs (15 g) almond powder
• a pinch of turmeric powder

1. 1-1/4 tsp (6 g) salt
2. Heat oil. 
3. Season with bay leaf and garlic.
4. Add the crushed onion and fry till golden.
5. Add the ground masala paste and fry till the oil floats on top.
6. Add about two cups water and bring to a boil.
7. Add cubed paneer and baby corn (either plain or pre-fried). 
8. Simmer for ten to 15 minutes on low heat. 

Serve hot.