Makai Paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 3.Add boiled sweet corn kernels and paneer cubes. Mix well and cook for a few minutes.
• STEP 4.Add fresh cream and salt. Stir well and cook for another 2-3 minutes.
• STEP 5.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use frozen or canned sweet corn kernels if fresh corn is not available.
• To make the dish spicier, add green chilies or increase the quantity of red chili powder.
• For a healthier version, you can substitute fresh cream with yogurt or coconut milk.

Storage and Serving

• Makai Paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Makai Paneer as a main course with naan, roti, or rice.