by Tarla Dalal
Added to 413 cookbooks
This recipe has been viewed 8012 times
A colourful medley of vegetables lightly sautéed make this delicious dish.
- Deep fry the paneer in hot oil until golden in colour. Drain on absorbent paper and keep aside.
- Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
- Add the ginger-green chilli paste and the capsicum and sauté for a few minutes till the capsicum is a little tender.
- Add the baby corn, paneer, salt and 1 to 2 tablespoons of water and cover and cook over a slow flame for 2 minutes.
- Serve hot.
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