Paneer and Corn Subzi
by Tarla Dalal
Sometimes, simplicity wins over grandeur, and that is very true of this Paneer and Corn Subzi. There is nothing in it that you will not find in your kitchen, and there is nothing to it that will take more than minutes of preparation. However, this easy subzi is just perfect for any occasion, and promises a meal that everybody at the table will enjoy to the core! Do not forget the garam masala and coriander at the end, because that is what gives the final flavourful twist to this delicious preparation.
Paneer and Corn Subzi recipe - How to make Paneer and Corn Subzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups paneer (cottage cheese) cubes
2 cups boiled sweet corn kernels (makai ke dane)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp sugar
salt to taste
1/2 tsp garam masala
2 tbsp finely chopped coriander (dhania)
- Method
- Heat the oil in a broad non-stick pan and the cumin seeds.
- When the cumin seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the sweet corn kernels, paneer, turmeric, sugar, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the garam masala and coriander, mix gently and cook on a medium flame for 1 minute.
- Serve hot.
| Energy | 311 cal |
| Protein | 12 g |
| Carbohydrates | 22.4 g |
| Fiber | 1.7 g |
| Fat | 20.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 412.2 mcg |
| Vitamin B1 | -0.7 mg |
| Vitamin B2 | -0.7 mg |
| Vitamin B3 | -0.6 mg |
| Vitamin C | 7 mg |
| Folic Acid | 15.6 mcg |
| Calcium | 353.7 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.8 mg |
| Potassium | 116.9 mg |
| Zinc | 0.3 mg |
Edited after original posting.
Love this paneer and corn subzi. It came out just perfect.