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Heat the oil in a pan.
Add the cumin seeds and asafoetida.
When they crackle, add the ginger-green chilli paste, spring onion whites and capsicums and sauté for 2 minutes.
Add the baby corn, turmeric powder, chilli powder, tomato, tomato puree and salt and sauté on a slow flame for 4 to 5 minutes till the baby corn is cooked.
Add the paneer and spring onion greens and toss lightly.
Garnish with the chopped coriander and serve hot.