Making my kids eat paneer is a headache. They don’t like it at all. Rasha says it is too blank, and yes, if not cooked properly, it doesn’t have much of a taste. That explains why I hardly have paneer recipes on the blog. But once while we were watching Chef Harpal’s show on FoodFood, he cooked up this dish. My kids love his show, especially when he starts singing “Namak Shamak, Namak Shamak, daal dethe hain…” 😀 So while this show was going in the background, Rasha asked me if I could make this for dinner. I was a little shocked, since she shows her paneer dislike very evidently. I guess she was more interested in the corn. Anyway, happy that I got a chance to try something with paneer, I made it the very same day.
First of all, it takes hardly any time. The taste is very mild and creamy due to the paneer and the milk, but if you love dishes like that, then this one is for you. It makes a delicious filling for a sandwich too. The subtle flavors and the ginger in it gives a light feeling to the tummy, so it is an apt light dinner or breakfast idea. I love how simple Punjabi dishes like these can make your day by being so easy to make and so delicious to your taste buds! Off to the recipe…
- 1½ cup frozen corn kernels
- ¼ cup milk
- 2 tbsp oil
- 1 tbsp chopped ginger
- 2 green chillies, sliced
- 1 tsp cumin seeds
- 200 gm pack paneer, thawed and crumbled
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- Salt to taste
- Coriander leaves for garnish
- Boil the corn kernels till tender and drain. Blitz along with the milk coarsely.
- Heat oil. Fry the ginger and chillies for a little while. Then add the cumin seeds. Add in the blitzed corn and cook till dry.
- Add in the paneer and powders and cook for a few minutes till it looks like scramble. Add in salt to taste.
- Serve hot with roti or bread.