Corn and Paneer subzi

  Gosh, its been almost 12 days and I haven't posted anything, and I thought blogging was easy. I guess it will be easy to blame my IT job, my kids, stress around the house etc, but I think its just that I haven't got into the routine of blogging. Anyway today's post is something that I make often at home to have with rotis. Its very easy and quick and is a definite hit with the kids and the hubby(believe me I have some very fussy people at home).
My memory of corn is the ones that you get in the beach "Butta", dry roasted over fire I wasn't a big fan of it. But my sister used to love it. I remember when we were growing up, my mom used to make it home for her as a snack. She used to sprinkle mirchi powder, salt and some lime juice over it.
Steamed corn is something that has flooded the Indian market in the past 10 years and its something that I enjoy more. This is something my kids love, both of them, its a regular in their snack box. We once went to a restaurant where we had this combination of Corn and Paneer subzi which I thought was very nice. It was too spicy for my kids so I decided I would do make my own recipe. So here is my version of the subzi.

You will need

200 gms of fresh Corn

200 gms of fresh paneer

1 Onion.

½ inch Ginger

2 Red tomatoes

1 green Chilli

1- 2 teaspoons of oil

2 pods of Garlic

Salt

Mustard, jeera for tempering

 Garam Masala - 1 tea spoon

Coriander leaves for garnishing

Steam the corn so that is cooked well.

Cut the paneer into small cubes and keep aside.

In your Food processer, grind the onion, green chillies, ginger and garlic to a fine paste.

Cut the tomatoes to small pieces and keep aside.

In a kadai, heat some oil and add the mustard.

Once the mustard starts crackling, add the jeera.

Add the onion, chillies, ginger-garlic past to the oil and fry well. Add the cut tomatoes and let is cook well till the oil separates out.

Add some garam masala and fry well. Now you can add some salt according to your taste. Add the steam corn with some water and let is simmer well for about 10 minutes. Do remember to close the kadai when it simmers.

Once the corn has mixed well with all tomato mixture you can add the paneer and let it simmer for some more time. Before removing from the heat garnish with Coriander leaves and serve with rotis.