Paneer, Corn and Capsicum Subzi
by Tarla Dalal

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While you would surely have tried the common combo of paneer and green peas, here is a mind-blowing preparation of paneer with sweet corn, perked up with crisp capsicum, green chillies, ginger and spices. One exciting aspect of Paneer Makai is that sweet corn is used both in whole and puree form, so its flavour is very dominant, making every mouthful a pleasurable experience.

Paneer, Corn and Capsicum Subzi recipe - How to make Paneer, Corn and Capsicum Subzi

1 1/2 cups paneer (cottage cheese) cubes
1 cup sweet corn kernels (makai ke dane)
1/2 cup thinly sliced capsicum
2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp finely chopped green chillies
1 tsp grated ginger (adrak)
1/2 cup boiled sweet corn kernels (makai ke dane)
a pinch sugar
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
parathas

Method

Combine the sweet corn kernels and ½ cup of water in a mixer and blend to a coarse paste.
Heat 1 tbsp of oil in a deep pan, add the capsicums and paneer and sauté on a medium flame for 4 to 5 minutes or till they are lightly browned, remove and keep aside.
Heat the remaining 1 tbsp of oil in the same pan and add the cumin seeds and asafoetida.
When the seeds crackle, add the corn purée, green chillies, ginger and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the boiled corn, sugar and salt, mix well and cook on a medium flame for 1 minute.
Add the sautéed capsicum, paneer and mix gently and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with parathas.