Corn Capsicum Paneer Sabzi – With Gravy
A wonderful combination of baby corn, capsicum, and paneer and its a great side dish with hot chapati.
Baby corn – 200 grams
Capsicum – 1 big
Paneer cubes – 1/2 cup
Roughly chopped onion – 1 large
Roughly chopped tomato – 3 large
Roughly chopped garlic – 4
Roughly chopped ginger – 1 inch
Fresh cream – 3 tbsp
Ghee or oil – 2 tbsp
Cashews ( soaked in hot water for 20 minutes) – 5
Red chilly powder – 1/2 tsp
Coriander powder – 1 tsp
Sabzi masala – 1 tsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom- 1
Black pepper- 3
Wash baby corn and boil with 1 cup of water for 10 minutes on medium flame. After 10 minutes switch off the flame and sieve the boiled baby corn. Let it cool and then chopped them into small pieces.
Chopped capsicum into small cubes as well.
Heat 1 tbsp of ghee in a nonstick pan and add chopped baby corn, capsicum, and paneer. Saute for 5 minutes on medium flame. Transfer them to a bowl and keep it aside.
Heat 1 tbsp ghee in a same deep non-stick deep pan and add whole garam masalas. Sauté for 15 sec. Add onions and saute for 5 minutes and then add ginger, garlic and saute for 1 min. Add coriander powder, red chili powder, sabzi masala ( add a little water ) and cook for 15 seconds.
Then add chopped tomato, soaked cashews and stir well. Cook for 5 minutes (covered). Switch off the flame and let the mixture cool down and then make a smooth paste.
Sieve the ground mixture and heat 1 tbsp of ghee in the same pan and add sieved mixture and cook until gravy starts leaving oil from the corner.
Now add fresh cream and stir well.
Add sauteed baby corn, capsicum, paneer and cook for 2 minutes with 1/4 cup of water.
Transfer prepared sabzi into a serving bowl and garnish with fresh cream. Serve with hot chapati.
* Use deep heavy non-stick pan.