Paneer and Baby Corn On Skewers
by Tarla Dalal

Now, this is what one would call a colourful and flavourful dish! the marinade is what makes this recipe unique. Use any vegetable of your choice, serve to your guests and win abundant praises. As this is cooked without oil, it is both nutritious and low in calories. In case skewers are not available, use toothpicks. . . It turns out as good as with skewers, believe me!

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Paneer and Baby Corn On Skewers recipe - How to make Paneer and Baby Corn On Skewers

1/2 cup blanched baby corn , cut into 13 mm ( 1/2") pieces
1/2 cup capsicum cubes
1/2 cup deseeded and cubed tomatoes
1/2 cup low fat paneer (cottage cheese) cubes
1/2 cup onion cubes

To Be Mixed Into Marinade
3/4 cup low fat curds (dahi) , whisked
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp besan (bengal gram flour)
1/2 tsp dried fenugreek leaves (kasuri methi) , roasted and crushed
1/4 tsp carom seeds (ajwain) , roasted and crushed
salt to taste

Method

Combine the baby corn, capsicum, tomatoes, paneer, onions and the prepared marinade in a large bowl and mix well.
Refrigerate to marinate for at least 30 minutes.
Heat a non-stick pan on a medium flame and when hot, dry roast the marinated vegetables on it for 15 to 20 minutes or till they turn slightly brown in colour.
Remove from the pan and pierce a piece of baby corn, capsicum, tomato, paneer and onion one after the another on a skewer or a toothpick.
Repeat with the remaining vegetables to make more skewers.
Serve hot.