Microwaved Corn Paneer

Recipe by
Total Time:
4-5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup frozen corn, thawed in microwave for 1 minute
  • 3 cups milk
  • 1 tsp lemon juice
  • 2 large tomatoes, diced
  • 1 tsp coriander powder
  • 1 tsp - jeera (cumin) seeds
  • 1/2 tsp - haldi (turmeric) powder
  • 3/4 tsp - lal mirch (paprika) powder
  • 2 tsp - vegetable oil

How to Make Microwaved Corn Paneer

  • Bring the milk to a full boil. Remove from heat and allow to cool for 2-3 minutes. | Add lime juice to it. Allow to curdle completely.
  • Then separate the remaining liquid from the paneer.
  • Drain the paneer in a muslin cloth for a few hours.
  • Squeeze all the liquid out by weighing the paneer down. Do it repeatedly 3-4 times.
  • Next, mash the thawed corn in a blender till it turns into a thick paste.
  • Heat oil in a pan, splutter jeera (cumin) seeds in it.
  • Then add coriander, turmeric and paprika powders and stir for 2 minutes on high flame.
  • Now add chopped tomatoes. Stir for another 4 minutes on high flame.
  • Reduce the heat to medium, add blended corn to the vessel. Stir for another 2 minutes.
  • Then add paneer to it and stir for a minute or two.
  • Cook on medium heat for about 10 minutes.