A simple, easy, and favourite of many! Cottage cheese tossed with sweet corn and capsicum and spiced with delicate spices.

PANEER CORN CAPSICUM

Ingredients

150 grams cottage cheese (paneer), cut into ½ inch cubes
½ cup sweet corn kernels, boiled
1 medium green capsicum, chopped
2 tbsps oil
1 tsp cumin seeds
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
2 small tomatoes, chopped
¼ cup tomato puree
1 tbsp Tata Sampann Paneer Masala
Salt to taste
½ tsp dry fenugreek leaves (kasuri methi)
2 tbsps chopped fresh coriander leaves
½ lemon wedge
Fresh coriander sprig for garnish
Parantha to serve
Salad to serve

Method

1. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onions and mix and sauté till they turn golden brown.
2. Add ginger-garlic paste, mix and sauté for 1-2 minutes. Add tomatoes and tomato puree and mix well. Cook for 4-5 minutes or till the mixture turns soft and pulpy.
3. Add Tata Sampann Paneer Masala and salt and mix well. Add ¼ cup water, mix and cook for 1-2 minutes.
4. Add ½ cup water, mix and cook for 1-2 minutes more. Add sweet corn and mix well.
5. Add capsicum, mix and cook for 1-2 minutes. Add dry fenugreek leaves, mix and cook for a minute.
6. Add cottage cheese and coriander leaves and gently mix. Squeeze the juice of lemon and take the pan off the heat.
7. Transfer the paneer corn capsicum into a serving bowl, garnish with coriander sprig and serve hot with parantha and salad.

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