10 to 12 nos baby corns (each cut into 2 or 4 lengthwise (depending on size of baby corn))
1 green capsicum (sliced long)
3/4 red capsicum (sliced long)
3/4 yellow capsicum (sliced long)
150 gms paneer cubes (Indian cottage cheese)
1 big onion or 2 medium sized ones (sliced long)
1/2tsp cumin seeds
a pinch of hing (asafoetida, optional)
1/4tsp turmeric powder
1/2tsp chilli powder
1/2tsp coriander powder
1/2 to 1tsp garam masala powder OR pav bhaji masala powder*
1 to mato - pureed
1tbsp tetra pack tomato puree OR 1 tbsp tomato ketchup
2-3tbsp vegetable oil
salt to taste
1/2tsp sugar - if adding ready tomato puree (ketchup gives a hint of sweetness to dish)
1 1/2tsp kasuri methi
For paste or finely chopped/ crushed together
1/2inch piece of ginger (peeled)
1-2 green chillies
For garnish
coriander leaves or spring onion greens
To serve
chapathis (roomali roti, naan)
Instructions
1
Par boil or cook baby corns till 3/4 the done. May cook in a pressure cooker too. Drain.
2
Heat the oil in a wide thick bottom pan. Add cumin & hing and crackle the cumin seeds. Add the sliced onions and saute till onions turn soft. Add the paste/ crushed/ finely chopped ginger-green chillies & stir for half a minute.
3
Add all the three colored capsicums saute for a minute or two.
4
Add the fresh tomato puree, turmeric, chilli powder, coriander powder, garam masala or pav bhaji masala powder, salt, ketchup or ready puree. Saute for 1 to 2 mins.
