BABYCORN PANEER CAPSICUM MASALA

INGREDIENTS:

Baby corn	10-12
Paneer	5 oz
Capsicum	1 small
Onion	1 medium
Tomato	2 medium
Ginger paste	1 tbsp
Cashew nuts	6-8
Salt	To taste
Turmeric powder	½ tsp
Red chili powder	¼ tsp
Coriander powder	1 tsp
Cumin powder	¼ tsp
Garam masala powder	¼ tsp
Amchur powder	¼ tsp
Sugar	1 tsp
Kasoori methi	A pinch
Cream	2 tbsp
Oil	2 tsp
Butter	1 tsp
Cumin seeds	¼ tsp
Coriander leaves	1 tbsp chopped

METHOD:

• Cut the baby corn into half and slice the capsicum into thin strips. Cut the paneer into small cubes and keep aside. Par boil the baby corn pieces for 4-5 mins.
• In a pan, add 1 tsp of oil. When oil heats up, add baby corn pieces and capsicum strips. Sautee until the baby corn are slightly golden brown. Keep aside.
• In another pan, add 1 tsp oil. As oil heats, add chopped onions, ginger paste. Fry the onions till translucent and add chopped tomatoes, cashew nuts, salt, turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder and sugar.
• Mix the spices well and sauté until tomatoes are mushy. Cool the mixture and grind into a smooth paste.
• In the same pan, add a tsp of butter and cumin seeds. As the cumin seeds splutter, add the ground masala paste. Sauté until oil separates.
• Add the sautéed baby corn pieces, capsicum and a cup of water. Cover and cook for 4-5 mins.
• Add cubed paneer pieces. Mix well and cook for 1-2 mins.
• Add crushed kasuri methi, garam masala and cream. Mix well and turn off the flame.
• Garnish with coriander leaves and serve warm with rotis.