Serves: 4
Total Calories: 1,401

1/4 cup Coconut Milk or store-bought
8 ounces (1 recipe) Paneer Cheese or store-bought
4 to 6 quarter-size slices peeled fresh ginger
1 piece (3-inch) fresh coconut, peeled and coarsely chopped or 1 tablespoon unsweetened shredded dried coconut
1 pasilla pepper or green bell pepper, coarsely chopped
1 large onion, coarsely chopped
15 to 20 fresh curry leaves (or 1 teaspoon dried)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1 tablespoon ground coriander
3/4 teaspoon salt, or to taste
1 1/2 cups frozen corn (unthawed)
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems

1. Prepare the coconut milk. Prepare the paneer cheese then cut into thin 1-inch pieces. In a food processor or a blender, process together the ginger, coconut, and pasilla pepper until minced. Add the onion and curry leaves, and pulse a few times, until just minced. (Do not overprocess or the onion will become watery.)

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds they should splatter upon contact with the hot oil, so cover the pan and lower the heat until the splattering subsides. Quickly add the ginger-onion mixture and cook, stirring, until browned, about 10 minutes.

3. Add the asafoetida, coriander, and salt, then add the paneer cheese and coconut milk, and cook over medium heat, turning the pieces carefully, until lightly golden, 5 to 7 minutes.

4. Add the frozen corn, cover the wok, and cook, stirring carefully, over medium-low heat, until the corn is tender and all the moisture is absorbed into the paneer, about 10 minutes. Mix in the black pepper and cilantro, transfer to a serving dish, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,401
Calories from Fat: 428

More Recipes from the 1000 Indian Recipes Cookbook:
* Paneer Cheese
Basic Paneer Cheese Scramble
Crunchy Paneer Cheese Pâté
Curried Paneer Cheese and Potatoes
Curried Paneer Cheese with Peas and Potatoes
Grated Paneer Cheese with Minced Cauliflower
Griddle-Fried Paneer Cheese
Marinated Paneer Cheese with Ginger-Lime Pickle
Marinated Paneer Cheese with Saffron Yogurt Sauce
Nine-Jewel Paneer Cheese Curry
Oven-Bakes Paneer Cheese with Puréed Cilantro
Paneer Cheese Balls
Paneer Cheese Bites with Sun-Dried Tomatoes
Paneer Cheese Chile-Fry with Crispy Ginger
Paneer Cheese Curry with Coconut Milk
Paneer Cheese Curry with Two Onions
Paneer Cheese Glazed with Puréed Tomatoes
Paneer Cheese Scramble with Apple-Ginger Chutney
Paneer Cheese Scramble with Morel Mushrooms
Paneer Cheese Scramble with Soybeans
Paneer Cheese Wedges with Chickpea Flour
Paneer Cheese Wraps
Paneer Cheese with Baby Spinach and Fresh Fenugreek Leaves
Paneer Cheese with Cauliflower and Broccoli
Paneer Cheese with Coconut and Corn
Quick Spinach with Crumbled Paneer Cheese
Royal Paneer Cheese Curry
Sautéed Paneer Cheese with Green Chutney
Seared Paneer Cheese in Lemon Cream
Seared Panner Cheese with Caper Sauce
Silky Paneer Cheese Curry with Red Chili Peppers
Spicy Diced Paneer Cheese with Ajwain Seeds
Spicy Peppered Paneer Cheese
Spinach with Paneer Cheese
Stir-Fried Paneer Cheese with Onions and Bell Peppers
Stuffed Paneer Cheese Balls in Creamy Tomato Sauce