Paneer Corn Achari

Paneer Corn Achari Recipe

Witness the coming together of paneer and corn with ultimate flavours. This is a meal bundled with vitamins A & C, and a whole lot of protein.

Cooking time
20 min
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores over the regular recipe because it has fair amount of vitamin A and C along with protein and calcium


  • 1 cup of cubed Cottage Cheese
  • 3/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • 3 tbsp. yogurt
  • 1 onion
  • 2 tbsp. of corn kernel
  • 1 red Capsicum (pepper) 
  • 1 inch ginger piece
  • 1/2 tsp. lemon juice
  • 1 tbsp Saffola oil
  • Salt to taste





  • 1/2 tsp. each of cumin, fennel, coriander and mustard seeds
  • 1/4 tsp. of fenugreek seeds
  • 1/4 tsp. of Nigella seeds (kalonji)
  • 3-4 dry red chillies

How to make Paneer Corn Achari

  • Dry roast all the ingredients listed under 'spices' on medium heat in a sauce pan for about 2-3 minutes. Remove from flame and let it cool
  • Grind the spices into fine powder to get a Achari spice mix
  • Pluck coriander and mint leaves and wash it with water
  • Peel and dice onion and ginger. Dice red capsicum into fine cubes
  • Grind coriander leaves, mint leaves, ginger and onion into a bright colored green paste
  • Take a large bowl and pour yogurt in it. Add Achari spice mix, salt and mix well
  • Heat oil in a wok and pour the yogurt and Achari mix in it. Saute for a few minutes. Add green paste in the wok and sauté for another 3-4 minutes on low flame
  • Add cubes of paneer, capsicum cubes, fresh corn kernel, lemon juice and take off the flame. Cover the wok tightly with a lid and let the dish sit for some time before serving. Add a cup of warm water if you want more gravy in the recipe
  • Serve it with rice or any Indian flat breads or chapattis

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Mar 24, 2015

Average: 4 (1 vote)
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