Paneer is full of healthy fats, proteins and is very low on carbs. It makes you feel full and aids weight loss. Baby corn has negligible fat content and is very low on calories. This is a wonderfully spicy dish that you can have with roti, naan or even multigrain bread.
Ingredients
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- About 250-300g paneer, cut into cubes
- Olive oil
- ½ cup boiled green peas
- a pinch of turmeric
- 1 tsp ajwain seeds
- 1/2 tsp mustard seeds
- 2 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 2 tsp minced hot green chili
- 2 onions, finely chopped
- A pinch of asafetida
- 1 tsp turmeric powder
- Salt to taste
- Half cup finely diced red bell pepper
- Half cup finely diced green bell pepper
- 2 small tomatoes, finely chopped
- 1 tsp hot chili powder
- 1 tsp jeera powder
- 1tsp coriander powder
- 1 tsp garam masala
- About 100g baby corn, sliced in half
- Coriander for garnishing
Method
- First, quick fry the paneer for 2–3 minutes in olive oil and set aside.
- Heat oil in a kadhai or heavy-based pan. Add 3 tsp of the mustard seeds and asafoetida, and let them crackle. Add the ginger-garlic paste, and crushed chillies and chopped onion. Stir, then cook until the ginger-garlic turn golden brown. Add red and green bell pepper,
- Add the tomatoes and a pinch of salt, cover with a lid, and cook until the tomatoes are soft. Remove the lid, add the chili powder, turmeric and all the masala powders and cook for about 5 minutes on low flame.
- Add the boiled peas and paneer. Bring it to a boil.
- Garnish with coriander leaves, finely chopped.