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Subzi Pasanda


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Sauteed paneer and capsicum in a truly unusual gravy of pureed sweet corn.

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Preparation Time: 
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Serves 4.


Ingredients


3 capsicums, thinly sliced
1 1/2 cups paneer (cottagte cheese) cubes
1 cup sweet corn kernels
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp green chillies, chopped
1 1/2 tsp grated ginger (adrak)
a pinch of sugar
3 tbsp chopped corriander (dhania)
3 tbsp oil
salt to taste

Method
  1. Puree the sweet corn kernels with 1/2 cup of water into a fine paste in a blender and keep aside.
  2. Heat 2 tablespoons of oil in a pan and saute the capsicums and paneer till they are lightly browned. Remove and keep aside.
  3. Heat the remaining 1 tablespoon of oil in the same pan and add the cumin seeds and asafoetida.
  4. When the cumin seeds crackle, add the green chillies and ginger, saute for a few seconds and add the pureed corn.
  5. Add 1 1/2 cups of water, sugar and salt and bring it to a boil.
  6. Add the sauteed capsicum, paneer and coriander and mix well.
  7. Serve hot with parathas.
RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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 Reviewed By
mspabc, November 18, 2009


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