Paneer and Sweet Corn Curry with Yogurt Sauce

1Preparation 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.

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

3Add ginger-garlic paste (1 tablespoon) and green chili (1). Saute for a minute until fragrant.

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

5Stir in turmeric powder (½ teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (½ teaspoon), and salt. Cook for 2 minutes.

6Add the sweet corn kernels (1 cup) and cook for another 5 minutes.

7Gently fold in the paneer (250 g) cubes and mix well.

8In a bowl, whisk yogurt (½ cup) until smooth. Gradually add the yogurt (½ cup) to the curry, stirring continuously.

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

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