Paneer Baby Corn Recipe- Creamy Indian Vegetable Curry

Last Updated on 5 months ago by Neha Deshmukh

Paneer Baby Corn Recipe – Creamy Indian Vegetable Curry

Introduction

Oh, this Paneer Baby Corn curry! It’s one of those dishes that just feels like a warm hug. I first made this for a small get-together with friends, and it was an instant hit. The creamy, mildly spiced gravy, packed with tender-crisp veggies and soft paneer… honestly, it’s hard to resist! It’s a fantastic way to enjoy a little bit of indulgence with a whole lot of flavour. And the best part? It’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Baby Corn recipe is a winner for so many reasons. It’s:

• Deliciously Creamy: The combination of coconut milk, cream (optional), and milk creates a rich, velvety gravy.
• Packed with Veggies: Baby corn, cauliflower, carrots, and peas add a lovely texture and nutritional boost.
• Relatively Quick: Ready in under 30 minutes – perfect for a weeknight meal.
• Customizable: Easily adjust the spice level and add your favourite vegetables.
• A Crowd-Pleaser: This curry is always a hit with family and friends!

Ingredients

Here’s what you’ll need to create this delightful curry:

• 4 Baby corn, count
• 6 Cauliflower, small pieces
• 0.25 cup Frozen peas
• 1 Carrot, count
• 0.5 cup Paneer cubes
• 3 Onion, count
• 1 tsp Ginger garlic paste
• 2 Green chilli, count
• 0.5 tsp Garam masala
• 0.25 tsp Chilli powder
• 0.25 tsp Pepper powder
• 0.5 cup Milk
• 0.5 cup Coconut milk
• 2 tbsp Cream (optional)
• 1 tsp Salt
• 2 tbsp Ghee/oil
• 2 Clove, count
• 1 Cardamom, count
• 1 inch piece Cinnamon
• 0.5 tsp Jeera (cumin seeds)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for tempering the spices, lending a beautiful aroma and flavour. However, vegetable oil works perfectly well if you prefer.
• Paneer Power: I like to use fresh paneer for the best texture, but frozen paneer works in a pinch. Just thaw it completely and gently squeeze out any excess water.
• Coconut Milk Choices: You can use full-fat or light coconut milk depending on your preference. Full-fat will give you a richer, creamier curry.
• Spice Blends: Garam masala blends vary regionally. Feel free to use your favourite brand or even make your own! A good quality garam masala really elevates the flavour.
• Vegetable Swaps: Don’t be afraid to experiment! Bell peppers, mushrooms, or green beans would all be lovely additions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the onion-green chilli paste. Fry the chopped onions and green chillies in 1 tsp oil until they turn translucent. Then, grind them into a smooth paste and set aside. This paste is the flavour base of our curry.
2. Now, heat the ghee or oil in a pan over medium heat. Add the cloves, cardamom, cinnamon, and cumin seeds. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s key to Indian cooking!
3. Add the onion-green chilli paste and ginger-garlic paste to the pan. Sauté for about 2 minutes, stirring constantly, until the raw smell disappears.
4. Time for the veggies! Add the chopped baby corn, cauliflower, peas, and carrot. Sauté for 3 minutes on medium-low heat, stirring occasionally. We want them to soften slightly but still retain a bit of crunch.
5. Sprinkle in the garam masala, red chilli powder, and pepper powder. Stir well to coat the vegetables evenly.
6. Pour in ½ cup of water, cover the pan, and cook for 6-8 minutes, or until the vegetables are tender yet crunchy.
7. Now for the creamy goodness! Add the milk, coconut milk, and cream (if using). Gently simmer on low heat for another 2-3 minutes, until everything is warmed through. Don’t let it boil vigorously, or the paneer might become rubbery.
8. Finally, add the paneer cubes and simmer for just a minute or two, until they are heated through.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t Overcook the Veggies: The best paneer baby corn curry has veggies that are tender-crisp, not mushy.
• Gentle Simmer: Simmering the curry gently ensures the paneer stays soft and the flavours meld beautifully.
• Fresh Coriander is Key: The fresh coriander adds a bright, vibrant flavour that really completes the dish.

Variations

• My Family’s Touch: My mom always adds a pinch of kasuri methi (dried fenugreek leaves) towards the end for an extra layer of flavour.
• Mushroom Magic: Swap the baby corn for mushrooms for a different earthy flavour.
• Spinach Boost: Stir in a handful of spinach during the last few minutes of cooking for added nutrients.

Vegan Adaptation

Want to make this vegan? It’s easy!

• Substitute the paneer with tofu. Press the tofu to remove excess water before adding it to the curry.
• Skip the cream or use a plant-based cream alternative.
• Use oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra ¼ tsp of chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This curry is perfect for festive occasions!

• Navratri: This dish is often enjoyed during Navratri as it’s a vegetarian and flavourful option.
• Diwali: Serve it as part of a festive Diwali spread alongside rice and other Indian delicacies.

Serving Suggestions

This Paneer Baby Corn curry is delicious with:

• Roti or naan
• Flavoured rice (jeera rice or basmati rice)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or milk to loosen the gravy.

FAQs

What type of paneer works best in this recipe?

Fresh paneer is ideal, but frozen paneer works well too. Just make sure to thaw it completely and squeeze out any excess water.

Can I use fresh peas instead of frozen?

Absolutely! About ½ cup of fresh peas would be a great substitute.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. The flavours will actually develop even more overnight! Just add the paneer right before serving.

What is the best way to prevent the paneer from becoming rubbery?

Avoid boiling the curry vigorously after adding the paneer. Simmer gently on low heat.

Can I adjust the thickness of the gravy?

Yes! If you want a thicker gravy, simmer for a longer time to reduce the liquid. For a thinner gravy, add a little more milk or water.

Is it possible to make this dish without coconut milk?

Yes, you can omit the coconut milk and use all milk instead. The curry will be less creamy, but still delicious!