Cottage Cheese and Corn Curry

My kids enjoy paneer or cottage cheese curries. Kids need change and panner curries are give them that change from the regular meals. 
Paneer and corn curry is very easy to prepare and is not a time consuming dish. It looks like a dish from a restaurant, and with its mild taste is a big hit at parties.
For me its very difficult to get my kids to eat beetroot so I add it in small pieces in the curries that I make. It also adds some colour to the dish. Beetroot in this recipe is totally optional.

Ingredients:

Cottage Cheese (Paneer) - 200 gms cut in cubes
Boiled corn - 1 cup
Onions - 2 (pureed)
Tomatoes - 3 (blanched and pureed)
Beetroot - a small piece, finely chopped (optional)
Curd - 1 cup
Cream - 1 tbsp
Oil - 2 tbsp
Bay leaf - 1
Cinnamon - 1"
Cloves - 2-3
Garam Masala - 1/2 tsp
Red chili powder - 1 tsp
Salt - as per taste
Sugar - 1 tsp

For the paste:
Cashew Nuts - 5-6
Poppy Seeds (khus khus) - 1tbsp
Garlic - 3-4 cloves
Ginger - 1/2"
Milk - 2-3 tbsp

Method:

1. Soak the cashews and poppy seeds in milk for 30 mins
2. Add ginger and garlic and grind it to a fine paste. Keep it aside.
3. In an heavy bottomed pan heat oil. Add bay leaf, cloves, cinnamon and onion paste and cook till the onions turn brown.
4. Add the prepared paste, red chili powder and the pureed tomatoes and beetroot and cook on low heat for 4 minutes.
5. Add salt, garam masala, curds, cream and sugar and cook till the gravy thickens.
6. Some water can be added if the gravy is too thick. Taste and adjust the salt and sugar.
7. Add the paneer cubes and boiled corn. 
8. Garnish with coriander leaves and serve hot.