Butter Paneer Corn Recipe

Butter Paneer Corn is a heavy creamy dish with soft paneer and sweet corn cooked in butter spiced sauce. It’s an enjoyable, but indulgent treat that is easy to prepare. As a snack or appetizer, it’s a perfect amalgamation of creamy, spicy, and a little sweet – perfect for vegetarians and for anyone looking for something delicious and filling!

Butter Paneer Corn combines layered creamy textures with a palette of spices to give a balance of nice flavors. With buttery base, the delicate spices then come together to form an alluring comforting and indulgent dish.

• 200g Paneer (cubed)
• 1 cup Sweet Corn kernels (fresh or frozen)
• 2 tablespoons Butter
• 1 tablespoon Oil
• 1 Onion (finely chopped)
• 1 Tomato (finely chopped)
• 1/2 teaspoon Ginger-Garlic paste
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red Chili powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Cumin powder
• 1/4 teaspoon Coriander powder
• Salt (to taste)
• 1/4 cup Fresh Cream
• 1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
• Fresh coriander leaves (for garnish)

The step by step instructions are outlined, step by step, sautéeing the onion and tomatoes, until the mixture is soft, then blending into it the spices, the corn and the paneer resulting into a creamy and flavorful dish not hard to prepare. Every step is easy and fast with guaranteed delicious end result.

First melt oil and butter one tablespoon in a pan over medium heat. Sauté crudely diced onions for about 2-3 minutes until soft before adding diced tomatoes and cook for another 4-5 minutes for a mashed texture. After that, add the boiled corn and cubed paneer, stir lightly. Add to that some 1/2 teaspoon red chili powder, 1/4 teaspoon chaat masala and salt to taste. Closely does by adding yet another tablespoon of butter, melting it and making a thick, creamy sauce.

When your Butter Paneer Corn is cooked, garnish it with few freshly picked coriander leaves to give it some color with a bite size flavor twist. Flavor before serving (salt, chili powder, etc.) (add a pinch if necessary). Even a squeeze of lemon can add complexity to the meal, and the dish even more colorful and balanced. This single action guarantees the perfect finishing touch! also you can see paneer masala

For the perfect Butter Paneer Corn, fresh cream for more richness & don’t be stingy with the butter, it’s key to that creaminess, indulgence! Also top with a sprinkle of kasuri methi to lift the taste and to add that finish with the authentic feel!

To prevent soy cheese from being rubbery, presoak it in warm water for 10-15mins before heating it—it softens it. When cooking use low to medium heat to fry or simmer lightly. Trust me, don’t overcook it; paneer only requires a flash sauté or simmer in sauce and you’ll have that wonderful, melt-in-your-mouth texture. This trick is all the difference in the world!

For perfectly cooked corn whether fresh or frozen always blanch it in boiling water (3-5 mins) before putting it in dishes. This retains its sweetness as well as crunch. When sautéing use medium-low heat as this will ensure it is not too soft or lack bite. Trust me a little patience goes a long way for that perfect texture!

Yes! As long as you thaw it correctly and soak it in warm water in order to soften it, then it’s fine to be cooked. This prevents a rubberity texture.

Although sweet corn provides the ideal mix of sweetness, you can use normal corn, but it won’t provide the same burst of flavor. If you do I would advise a little sugar to even it out.

Definitely! It can be prepared ahead and reheated tenderly before it can be served. Simply make sure you don’t overheat as paneer will become tough when reheated.

Absolutely! Spicing it up with bell peppers or peas adds another level of color and crunch as you may imagine, but note, that will alter the flavor somewhat. However, it is a wonderful way to make it the way you like it to be.

For some added spice, use freshly ground spices! Also; finishing the formation by a dash of kasuri methi and garam masala can really lend an elevating degree to the dish. Believe me, little details make all the difference!

To be honest, Butter Paneer Corn has been my comfort dish, it’s delicious creamy, with the red sauce I love so much and it’s so filling. I’ve prepared this uncountable times for family dinner, and even for a small get together, it’s always a big hit. The balance is what makes it all so vital actually. BUT to not overcook the paneer, soak it to keep the consistency soft, and give that sweet corn just enough time to shine.

For me, the little finishing bit of fresh cream and garam masala really makes it, and it feels like a restaurant quality meal prepared at home. It’s easy but indulgent and once you’ve got the hang of it, you’ll be making it again and again. Therefore, if you’re feeling like something creamy with a real crunch, this is your number one!