Subzi Pasanda
by Tarla Dalal
A lovable subzi made of common ingredients combined intelligently in a quick and easy but exceptionally tasty form! Paneer and sweet corn, you would have noticed, are a made-for-each-other duo. Whether in a pizza, a pasta or a pulao, they complement each other beautifully in form, flavour and texture too. In this Subzi Pasanda too, they are at their best, teamed up with crunchy capsicum and other peppy ingredients. Enjoy this brilliant subzi fresh and hot, while the texture of paneer is still succulently soft.
Subzi Pasanda recipe - How to make Subzi Pasanda
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
- 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.
| Energy | 391 cal |
| Protein | 11.4 g |
| Carbohydrates | 16.8 g |
| Fiber | 1.5 g |
| Fat | 31.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 554.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 30.5 mg |
| Folic Acid | 12.6 mcg |
| Calcium | 350.5 mg |
| Iron | 0.3 mg |
| Magnesium | 11.6 mg |
| Phosphorus | 229.4 mg |
| Sodium | 3.6 mg |
| Potassium | 104.2 mg |
| Zinc | 0.2 mg |
I love this recipe , the combination of corn used as a base and then paneer and capsicum is added , taste really fab !!