Скачать или смотреть कोर्न केप्सिकम और पनीर की सब्जी | Corn Capsicum Paneer Subzi | Foodtopia Easy Recipes

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.
Corn Capsicum Paneer Subzi

Ingredients
1 tbsp oil
1 tbsp butter (salted)
1 cup paneer (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
chopped coriander for garnishing
Indian Spices
1 tsp cumin (whole)
1/4 tsp hing (asafoetida)
1 tsp kasuri methi (dried fenugreek leaves)
1/4 tsp haldi (turmeric powder)
1/2 tsp Kashmiri red chilli powder
1/2 tsp dhania jeera powder
(coriander cumin powder)
1 tsp granulated 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

Method :
1. In a pan heat oil add whole cumin and asafoetida let it splutter for a while.
2. Add finely chopped onions,let it turn little translucent, sprinkle crushed kasuri methi to enhance the flavour.
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.
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.
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.
6. In a seperate pan add butter toss capsicum, paneer and boiled american corn and cook on high flame till golden brown.

7. Add the tossed vegetables into the gravy. Garnish it with cream and coriander. Serve hot with crispy tandoori rotis or parathas.
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