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


    • 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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