This is creamy restaurant style curry made with roasted corn but without the heavy cream. This is a lighter version of creamy gravy with a mild smoky flavor but finger licking good and screams flavors!
I received samples of Labne from Karoun Dairies and the opinions expressed are my own. Labne is a thick and strained yogurt and is just similar to what we use gif making shrikand. This labne makes a perfect addition to curries giving a creamy result. Yes, that end result is lip smacking delicious. If you are looking for new ways to use Labne, check this Masala Labne Pastry Swirls and Labne Launji Crostini.
This curry is kind of similar to the all time and everyone’s favorite paneer butter masala. But it is not loaded with butter or heavy cream. The Labne adds to the creaminess of the curry. Yet, you do not miss the flavors of paneer curry, The shredded paneer adds to the paneerilicious flavors that would give the same comfort and satisfaction of having the paneer masala at a restaurant but with fresh roasted corn.
Roasted corn is always yum and everyone’s favorite. It is a great and healthy snack. It also works great in a curry. The fire roasted corn gives a mild smoky flavor to the curry. This is the season of fresh corn and tomatoes. My cherry tomato plants are in full swing production and used those sweet cherry tomatoes in this curry. The sweet tomatoes and corn are balanced in flavors with tart and creamy Labne and spices. Frozen or canned corn may be substituted when fresh corn is not available.
Roti and curry are staples here. A tasty curry when served with paratha, roti, chapathi, or poori is comfort to the exponent of infinity. Here are some of our favorite curries and I do hope you too would resonate the same when you try these.
This is second curry shared this week for Blogging Marathon. I am sharing curries for flatbread this week and chose to make some curries flavored with yogurt or stained yogurt. The Mughlai Moong Dal was flavored with caraway seeds and yogurt and this corn curry is with Labneh and spices!
I am also linking this to Sundays on Silverado, Full Plate Thursday, and Share The Wealth.
Ingredients
Serves 4-6
For the Gravy Base
Oil - 2 tbsp
Onions - 1 cup, sliced
Garlic - 4cloves
Ginger - 1.5-in piece
Green chili - 1
Kashmiri red chilies - 4 or 5
Cashews - 10
Cherry tomatoes - 1.5 cups, halved, crushed
Bay leaf - 1
Cinnamon - 1-in piece
Clove - 2
Cardamom - 1
Cumin - 1/2 tsp
Karoun Dairies Labne - 1/3 cup
Salt - 1/2 tsp
For the Curry
Corn - 2 ears, or 1 cup, roasted
Bell pepper - 1/2 cup, chopped
Paneer - 1 cup, shredded
Butter - 1/2 tbsp
Onion - 1 cup, finely chopped
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Salt - 1/2 tsp
Chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Garam masala - 1/2 tsp
Kashmiri chili powder - 1/2 tsp
Fennel powder - 1/2 tsp
Cilantro - 2 tbsp, chopped
Sugar - 1/4 tsp
Method
Roast the corn until char marks appear. Cool and shave the kernels. Set aside.
Heat oil in a heavy bottomed pot and add cinnamon, cloves, cardamom, bay leaf, and cumin. Fry for 30 seconds. Then add the sliced onions, garlic, ginger, cashews, green chili, and Kashmiri red chilies. Sauté for 4-5 minutes until onions become translucent.
Add the crushed cherry tomatoes, add salt, lower the flame and cook covered for 10-12 minutes.
Remove from the flame and cool. Once cool, add labne and grind to a smooth purée by adding half cup of water.
Heat the butter and add the onions, ginger, garlic, and sauté for 4 minutes.
Add the ground onion tomato purée, salt, fennel powder, chili powder, sugar, and turmeric. Rinse the mixer with 1/3 cup water and add it to the pan. Mix.
Add the grated paneer, roasted corn, and bell peppers. Mix thoroughly, cover and simmer for 4-5 minutes.
Add cilantro.
Transfer to a serving bowl, garnish with cilantro. Serve with any flatbread.
Vaishali Sabnani says
Very interesting recipe , I normally make Labneh at home . The freamy curry looks super tempting and delicious.