Monday 29 March 2021

Paneer and sweetcorn curry

I haven't made this dish in a while and so I was looking through my blog to refresh my memory as to how I made it, and I was horrified to find I hadn't blogged it ever yet!

As Big'Un is at Uni and sometimes turns to Mama's blog to find the recipes for the dishes she misses, I thought I'd better get it blogged.  Turns out Middl'Un LOVED the dish and talked about needing me to "post it to her" when *she* goes to Uni, so I thought even MORE reason to get it written down! (So that she can cook it so I don't have to explain why I won't be able to post it...)


  • one pack of paneer (around 225-250g)
  • 1 teaspoon of cumin seeds
  • one small onion, finely chopped
  • 3-4 cloves of garlic, sliced
  • half a tin of chopped tomatoes
  • 250g sweetcorn (I use frozen, but tinned would also be fine)
  • pinch of turmeric if wished 
  • salt to taste
  • ground black pepper to taste

Cut the paneer block into smallish cubes, about the size of playing dice.  Fry gently in a little vegetable oil or ghee.  Keep turning until they are crispy and brown on all (or most of) the sides.  

Add the cumin seeds and when they start to sizzle, add the onion and garlic and fry gently until soft.  Add the turmeric if using.  Continue to fry until the rawness of the turmeric is gone, and the garlic and onion are very soft and translucent.

Add the tinned tomatoes and a little water.  Cover and cook until the tomatoes are "melted" down.  Stir well and add the sweetcorn. Season with the salt and pepper and cover.  Allow to simmer for 10-15 mins.  Stir well when done and serve with hot buttery chapatti.

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