Corn Capsicum Paneer Subzi
If you ever want to try an Indian recipe rich in taste and unique in flavors, then you should try this Corn,Capsicum & Paneer Sabji in creamy red tomato gravy. It can be served as a side dish and can go along with garlic parathas, crispy tandoori roti, or pudina laccha parathas. Boiled American corns are so easy on digestion their sweet flavor blends beautifully with paneer and capsicum, making it a must-try recipe of all the Vegetarian Indian recipes. You can easily tempt your kids who crave restaurant food for dinners on weekdays. Recipes here are not only easy to prepare, but they are also healthy. Using perfectly cooked corn has several benefits the one which stands out the most is it contains a valuable range of vitamin B, which is good for your overall health. We don’t appreciate processed tin food. It is always best to use organic fresh food or homemade paneer. In this recipe, sweet corn kernels are boil to perfection by just dropping the required quantity into the boiling salty water for around 5 to 7 minutes when you see the yellow color of the corn is more intense. The kernels are plumper and tenderer.Take a self-test by pricking a kernel with the tip of a sharp knife. Try not to overcook them, or they will lose their softness. Enjoy making this recipe for your friends and family at home parties. Leave below your valuable comments.
Ingredients
- 1 tbsp Oil
- 1 tbsp Butter (salted)
- 1 cup Paneer or Cottage Cheese (cubed)
- 1 cup Green Capsicum (cubed)
- 1 small Onion (finely chopped)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Lemon Juice
- 1 tbsp Cream
- 1 tbsp Ginger (julienne) for garnish
- 1 tsp Coriander for garnishing (chopped) for garnish
Indian Spices
- 1 tsp Whole Cumin Seeds
- ¼ tsp Asafoetida or Hing
- 1 tsp Dried Fenugreek Leaves or Kasuri Methi
- ¼ tsp Turmeric Powder or Haldi Powder
- ½ tsp Kashmiri Red Chilli Powder
- ½ tsp Coriander Powder
- 1 tsp Sugar
- 1 tsp Shahi Paneer Masala
- Salt to Taste
Grind below Ingredients into a Fine Paste
- 2 medium Tomatoes (roughly chopped)
- 1 medium Onion (roughly chopped)
- 6-7 Cashews Nuts
Instructions
Step 1
- In a pan heat oil add whole cumin and asafoetida let it splutter for a while.
Step 2
- Add finely chopped onions,let it turn little translucent, sprinkle crushed kasuri methi to enhance the flavour.
Step 3
- Add ginger garlic paste saute it till the raw smell goes away, then add the following spices red chilli powder, turmeric and coriander cumin powder.
Step 4
- Pour the blended puree from the mixture grinder jar into the pan.Give it a mix,so that all the spices blends well with the gravy. Add sugar and salt accordingly.
Step 5
- Add shahi paneer masala to the gravy, cook on a medium heat until the oil separates. Add very little amount of water if the gravy is too thick. Add teaspoon of lime juice to retain the colour of the gravy.
Step 6
- In a separate pan add butter toss capsicum, paneer and boiled american corn and cook on high flame till golden brown.
Step 7
- Add the tossed vegetables into the gravy. Garnish it with cream and coriander. Serve hot with crispy tandoori rotis or parathas.
