Ingredients:
- 12 baby corn, cut into 4 lengthwise
- 1/4 cups paneer strips, cut to 25 mm
- 1/4 tsp cumin seeds
- 1/8 tsp SSP asafoetida
- 1 tsp ginger-green chilli paste
- 3 spring onions whites, sliced
- 3 spring onion greens, sliced
- 1/2 green capsicum, sliced
- 1/2 red capsicum, sliced
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 1 large tomato pureed
- 1 tbsp tomato puree (optional)
- 2 tbsp chopped coriander
- 1 tbsp oil
- Salt to taste
Method of Preparation:
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.
