Some dishes become your family’s favourites, and whenever caught in the confusion about – “What to eat”, which is perennial in my house, you can resort to that favourite dish and….. Voila!!! Your stress has flown out of the window.
The recipe that I am sharing today is one such favourite of my family. So here goes.
Paneer – 250 gms, cubed
Corn – 200 gms, boiled
Capsicum – 2 small or 1 big, chopped
Onion – 2, finely chopped
Tomato – 1, chopped
Tomato Puree – ½ packet
Ginger Garlic paste – 1 ½ tsp
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Coriander powder – 1 tsp
Garam Masala powder – 1/2 tsp
Kasoori Methi – 1 tbsp
Salt – To taste
Jeera (whole) – ¼ tsp
Bay Leaf – 1
Oil – 1 1/2 tbsp
Coriander leaves – For garnishing, chopped
- Heat oil into a kadhai. When it gets hot, add the bay leaf and jeera to it. Once it starts to crackle, add the onions.
- Once the onions start getting brown, add the ginger-garlic paste. Mix well for about two minutes.
- Now add the spices( turmeric, coriander and chilly powder). Mix nicely. You may add a little bit of water at this stage if you feel the masala is sticking to the bottom.
- Add the chopped tomatoes and the puree. Cook till it all comes together.
- Now add the corn and capsicum. Mix well.
- Add salt and garam masala. Stir well.
- Add the kasoori methi. Again mix well
- In the end, add the paneer, mix well and then turn off the gas.
- Make sure the capsicum doesn’t overcook, as it should retain its crunchiness.
- You could use tinned corn as well in which case you don’t boil it before using.