( 1 ) 200 grams paneer
( 2 ) 25 grams khus khus
( 3 ) 50 grams magatari seeds
( 4 ) Oil
( 5 ) 2 table spoons dalda ghee
( 6 ) ½ tea spoon cumin seeds
( 7 ) A pinch asafoetida
( 8 ) 1 tea spoon ginger-chilli paste
( 9 ) 1 tea spoon turmeric powder
(10) 1 tea spoon garam masala
(11) 100 grams onions (paste)
(12) 10 cloves garlic (paste)
(13) 100 grams tomato sauce
(14) 1 tea spoon red chilli powder
(15) 100 grams corn seeds
(16) Salt to taste
Method
( 1 ) Cut the paneer into long pieces and deep fry them in ghee. Soak them in water.
( 2 ) Soak the poppy seeds and magatari seeds in water for 1 hour. Then grind them into a paste.
( 3 ) Heat 1 table spoon ghee in a vessel and fry the cumin seeds and asafoetida for 1 minute. Add the ginger-chilli paste, turmeric powder, garam masala, onion and garlic paste. Fry for 4 to 5 minutes.
( 4 ) Add the tomato sauce, poppy seeds and magatari seeds paste, red chilli powder and salt. Fry again for 4 to 5 minutes.
( 5 ) Add the boiled corn seeds and the paneer pieces. Let it simmer on a low flame for 5 minutes. Remove it from the flame.
Variation
Punjabi Corn French Beans:
Instead of paneer add 150 grams of french beans. Cut the beans into big pieces and boil them. Rest of the recipe remains the same.
