Corn, Capsicum Paneer (Serves 4)

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


  1.  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.
  2. Once the onions start getting brown, add the ginger-garlic paste. Mix well for about two minutes.
  3.  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.
  4. Add the chopped tomatoes and the puree. Cook till it all comes together.
  5. Now add the corn and capsicum. Mix well.
  6.  Add salt and garam masala. Stir well.
  7. Add the kasoori methi. Again mix well
  8. In the end, add the paneer, mix well and then turn off the gas. 


  1. Make sure the capsicum doesn’t overcook, as it should retain its crunchiness.
  2. You could use tinned corn as well in which case you don’t boil it before using.

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