Paneer and Sweet Corn Curry with Yogurt Sauce

Preparation 1. Prepare the roti dough by mixing whole wheat flour, water, salt, and a little oil. Knead until the dough is smooth. Let it rest for 30 minutes.

Cooking the Curry 2. Heat oil in a pan and add the chopped onions. Saute until golden brown.

3.Add ginger-garlic paste and green chili. Saute for a minute until fragrant.

4.Add the tomato puree and cook until the oil separates from the masala.

5.Stir in turmeric powder, cumin powder, coriander powder, garam masala, and salt. Cook for 2 minutes.

6.Add the sweet corn kernels and cook for another 5 minutes.

7.Gently fold in the paneer cubes and mix well.

8.In a bowl, whisk yogurt until smooth. Gradually add the yogurt to the curry, stirring continuously.

9.Let the curry simmer on low heat for 5-10 minutes to allow the flavors to meld.

Finishing 10. Garnish with fresh coriander leaves and serve hot with roti.