Name: Paneer makai gravy recipe by Saranya Sridharan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Paneer - cubed - 1 cup; Corn kernels - 1/4 cup; Tomato - 2, pureed; Onion - 1, finely chopped; Milk - 1 glass; Tomato Ketchup - 2 tbsp; Turmeric powder - 1/2 tsp; Red chilli powder - 1 tsp; Coriander powder - 2 tsp; Garam Masala Powder - 1 tsp; Cumin seed powder - 1 tsp; Kasuri methi - 1 tsp; Butter - a dollop; Salt - taste; ginger garlic paste - 1 tbsp

ABOUT Paneer makai gravy RECIPE

An easy to make gravy made with paneer and corn. Inspired by vahchef's quick paneer butter masala recipe, this one has my own variations.

Ingredients Serving: 4

Paneer - cubed - 1 cup
Corn kernels - 1/4 cup
Tomato - 2, pureed
Onion - 1, finely chopped
Milk - 1 glass
Tomato Ketchup - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam Masala Powder - 1 tsp
Cumin seed powder - 1 tsp
Kasuri methi - 1 tsp
Butter - a dollop
Salt - taste
ginger garlic paste - 1 tbsp

Instructions

In a bowl, mix together turmeric powder, red chilli powder, coriander powder, garam masala powder, kasuri methi, cumin powder, tomato puree, tomato ketchup, and milk. Set it aside.
Heat some butter in a pan and saute the onions for a couple of minutes. Add the ginger-garlic paste and saute till the raw smell goes away.
Pour the tomato-milk mixture into this and stir well.
Add salt and the corn kernels. Cover it with a lid and let it simmer for 4-6 minutes.
Add the cubed paneer and simmer a minute longer.
Serve hot with roti/rice.

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