Corn and Paneer in a Gravy

This is a gravy that keeps really well in the fridge. At our home we eat only freshly cooked food. While in the joint family there was never a day when everything got used up. We always had leftovers but no one liked to have them for the next meal. Unless they were converted into unrecognizable stuff. Then here there is a trend in the south, many women tend to make a sambhar or a curry that can last them 3 days! I hate such lazy women. They justify that the curries get better as the flavors meld. No one thinks about the microflora that breeds in it. Especially when it is cooler in Blr, women tend to do this.

Last month Dad had gone to Mumbai. I had invited my friend Sulekha for a day with me. I made lots of things to treat her. She is a meagre eater. I had this large sized batch of this curry which was not much used. I packed a bowl for her. Still I had lots, for the next 3 days I would cook only rice and ate it fr dinner. It liked it a lot but still felt bored to eat it 3 times. It was creamy and tasty with hot steamed rice, I loved licking my fingers after mixing it with the hand.

So here is the recipe for a curry that you can stock up in the fridge, if you are the type.

Ingredients

1/2 cup corn kernels

1/2 cup paneer cubes

2 onions 

1/2 cup cilantro

1 green chili

1 teaspoon Shahi Paneer masala

2-3 pods garlic sliced

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 tablespoon Oil

Heat oil in the kadhai. Fry the onions till pink. Put off the heat. Let it cool and then make a paste in the chutney jar along with the cilantro and green chili.

Now heat 1 teaspoon oil.Splutter mustard seeds and cumin seeds. Fry the garlic. Add the Paneer and corn. Coat with oil. Pour the onion paste in. Mix well. Add water and simmer for 20 mins or till paneer and corn is cooked. Add the masala and simmer cover for extra 5 mins. Let it cool and the flavors seep into the paneer.

Mixing this gravy with rice is as enjoyable as scooping it up with a piece of roti.