Ingredients

• 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.