Halwai January 21, 2019


• 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


  1. 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.
  2. Then separate the remaining liquid from the paneer.
  3. Drain the paneer in a muslin cloth for a few hours.
  4. Squeeze all the liquid out by weighing the paneer down. Do it repeatedly 3-4 times.
  5. Next, mash the thawed corn in a blender till it turns into a thick paste.
  6. Heat oil in a pan, splutter jeera (cumin) seeds in it.
  7. Then add coriander, turmeric and paprika powders and stir for 2 minutes on high flame.
  8. Now add chopped tomatoes. Stir for another 4 minutes on high flame.
  9. Reduce the heat to medium, add blended corn to the vessel. Stir for another 2 minutes.
  10. Then add paneer to it and stir for a minute or two.
  11. Cook on medium heat for about 10 minutes.

Recipe courtesy of Anunaya