Ingredients

12 baby corns, cut into 4 lengthwise

1 1/4 cups paneer, cut into 25 mm. (1") strips

1/4 tsp. cumin seeds

1/8 tsp. asafoetida

1 tsp. ginger-green chili paste

3 spring onions, sliced

1/2 green capsicum, sliced

1/2 red capsicum, sliced

1/4 tsp. turmeric powder

1/2 tsp. chili powder

1 large tomato, pureed

1 tbsp. tomato puree (optional)

2 tbsps chopped coriander

1 tbsp. oil

Salt to taste

Method

Heat the oil in a pan and add the cumin seeds and asafoetida. When they crackle, add the ginger-green chili paste, chopped spring onions, capsicums and saute for 2 minutes.

Add the baby corn, turmeric powder, chili powder, tomato, tomato puree and salt and saut+ on a slow flame for 4 to 5 minutes till the baby corn is cooked. Add the paneer and toss lightly.

Garnish with the chopped coriander and serve hot.

Serves: 4

Preparation time: 25 minutes

Cooks Comments and Tips

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