My mom loved the combination of paneer, mushroom and corn. She especially loved mushrooms and corn. I was not too fond of mushrooms growing up. I didnt think it had any taste, and that rubbery texture did not entice me! Mom would add mushrooms and corn to everything! Curries, or to a baked dish with a white sauce, or ofcourse to the chinese food she made! Mushrooms landed up everywhere, and she would have to mask it cause we didn’t like it as kids!
I have grown to love mushrooms now, and my favorite kinds are the porcini, oyster, enoki and shitake. Especially when sauteed in butter and olive oil, with some herbs, the smell is simply divine! On to this really flavorful curry that I made using paneer, mushrooms and corn! The base is a simple base of onions, ginger, garlic sauteed in Ghee with tomatoes, tomato paste and powdered cashew nuts, and spices and made creamy with greek yogurt! There is no heavy cream in this dish, which is typical of many dishes from North India or Mughlai dishes. Greek yogurt gives it the body, and silkiness without the added fat, which is what I love about this dish, so I can eat more of it! 🙂
My favorite way to eat it is with parathas, and with thinly sliced shallots and a squeeze of lime on the top! Pickled shallots would be even better! And some delicious cucumber raita to cool you down!
I was so scuffed to have my picture posted on the Food and Wine Instagram account, and a lot of people asked me for the recipe, hence I decided to do a blog post on it! If you do try this recipe, please don’t forget to tag #thejamlab on Instagram and/or comment below on the blog post!
Paneer, Mushroom, Corn Curry
- 1 1/2 cups cubed paneer
- 1 1/2 cups chopped mushrooms(crimini/shitake)
- 1 1/2 cups corn kernels
- 1 medium red onion, ground to a paste
- 3-4 garlic cloves + 1 1/2 tsp ginger(ground to a paste)
- 2 medium tomatoes
- 2 tbsp tomato paste
- 1 teaspoon of cumin seeds
- 10 - 12 cashewnuts - soaked in warm water for 10 min
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 3/4 cup greek yogurt
- salt to taste
- 1 tbsp brown sugar
- 3 tablespoons of ghee
- 1 1/2 tablespoons of sunflower oil
- 1 Shallot thinly sliced OR 1/2 green bell pepper thinly sliced
- 1-2 tbsp finely chopped cilantro
- Grind the drained cashews, tomatoes, yogurt, till it forms a smooth paste.
- In a small saucepan, on medium heat, add in the sunflower oil, and add in the paneer, and saute it for 5-6 minutes until its golden brown on all the sides. Remove the paneer in a small plate.
- In a medium pan, add in the ghee, on medium heat. Add in the cumin seeds and let it splatter for 1/2 minute. Add in the chopped red onions, ginger-garlic paste, saute for 3-4 minutes until the onions have turned translucent. Add in the yogurt-tomato paste, and tomato paste, red chilli powder, turmeric powder, garam masala, salt and saute for 6-8 minutes, till the oil separates.
- Add 1 cup of water and saute till the mixture is smooth. Add in the chopped mushrooms, corn kernels, and paneer. Add in the sugar. Let the mixture boil over medium-low heat, covering the pan with a lid half way through, for about 10 minutes. Keep checking on the curry and stir it every 3 minutes or so.If it becomes too thick, add about 1/2 cup of water to thin it out. Let it simmer for about 10 minutes and the curry should be done!
- Transfer to a serving bowl. Garnish with cilantro and thinly sliced shallots! Enjoy it with rotis/parathas or pooris!