Paneer Makai
by Tarla Dalal
Paneer and sweet corn are an evergreen favourite, whether the duo goes into a pizza, pasta, pulao or in this case a subzi. This dish is surprisingly very easy to prepare, when you compare it with the exhilarating flavour it gives! The Paneer Makai is made of everyday ingredients, and also pools in capsicum for an exciting crunch and punchy flavour. Have this subzi fresh and hot with your favourite paratha.
Paneer Makai recipe - How to make Paneer Makai
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 1/2 cups paneer (cottage cheese) cubes
1 cup sweet corn kernels (makai ke dane)
3 tbsp oil
1/2 cup thinly sliced capsicum
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
salt to taste
1 tbsp chopped coriander (dhania)
For Serving
parathas
Method
- Method
- Combine the sweet corn and ½ cup of water in a mixer and blend till smooth. Keep aside.
- Heat 2 tablespoons of oil in a broad non-stick pan, add the paneer and capsicum and sauté on a medium flame for 2 minutes. Remove and keep aside.
- In the same broad non-stick pan, add the remaining 1 tbsp of oil and add the cumin seeds and asafoetida.
- When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds.
- Add the corn mixture, ½ cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the sautéed paneer and capsicum, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander and mix well.
- Serve hot with parathas.
Nutrient values per serving
| Energy | 388 cal |
| Protein | 11.3 g |
| Carbohydrates | 16.3 g |
| Fiber | 1.3 g |
| Fat | 31.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 509.3 mcg |
| Vitamin B1 | -0.6 mg |
| Vitamin B2 | -0.7 mg |
| Vitamin B3 | -0.7 mg |
| Vitamin C | 15.8 mg |
| Folic Acid | 10.1 mcg |
| Calcium | 349.4 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 3 mg |
| Potassium | 71.6 mg |
| Zinc | 0.2 mg |
Outbrain
I made it with a few modifications. Added black pepper powder and some curd and cream to the gravy. It was delicious.
My family and I were fed up of the usual red and green gravy subzi, but when I tried this recipe it was really very nice, corn is used as a base like a gravy, it taste fab