Quick Corn and Paneer Subzi
by Tarla Dalal
Added to 36 cookbooks
This recipe has been viewed 8974 times
The ever-favourite combination of corn and paneer is cooked into a finger-licking subzi, all in a jiffy, with the support of everyday veggies and readily available spice powders! The choice of veggies used in this recipe is such that they cook readily when sautéed without requiring pressure-cooking or deep-frying.
Yet, these veggies, like onions, tomatoes and capsicum all lend a unique flavour to the dish without requiring any extensive masalas or elaborate cooking methods. The Quick Corn and Paneer Subzi is a perfect example of smart cooking!
Serve it hot with Phudine ki Roti and a refreshing Beetroot Cucumber and Tomato Raita .
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the sweet corn and capsicum, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the tomatoes and cook on a medium flame for another 30 seconds.
- Add the paneer, cumin seeds powder, chilli powder and salt, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||332.2 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.3 mg|
|Vitamin B3||-0.1 mg|
|Vitamin C||19.8 mg|
|Folic Acid||17.2 mcg|
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