Ingredients |
|
| Baby corns cut into lengthwise (boiled) | 10- 12 pieces |
| Low fat Paneer (cottage cheese) | 1 cup |
| Capsicum (shimla) cut into strips | 1/2 cup |
| Tomato slice (tamatar ) | 1/2 cup |
| Ginger-garlic paste (adrakh- lahsan) | 1 tea spoon |
| Onion (pyaz), sliced | 1 big |
| Spring onion (hara payaz) greens, Chopped | 3-4 table spoon |
| Tomato puree | 1 table spoon |
| Turmeric powder (haldi) | ¼ tea spoon |
| Red chilli powder (lal mirch) | ½ tea spoon |
| Black pepper powder (kali mirch) | 1/2 tea spoon |
| Cumin seeds (sabut jeera) | 1/4 tea spoon |
| Olive oil | 1 table spoon |
| Salt (namak) | to taste |
| Coriander (hara dhaniya) chopped | 2 table spoon |
Method
- 1. Heat 1 table spoon oil in a non-stick pan; add cumin seeds. When cumin crackles, add onion, ginger -garlic paste and sauté for 2 minutes. Add tomato puree and cook it for 4-5 minutes
- 2. Add baby corn, turmeric powder,black pepper powder, red chilli powder and salt and sauté on a slow flame for 5-7 minutes or till baby corns are cooked.
- 3. Add tomato slice, paneer and capsicum and let it cook for 5-7 minutes.
- 4. Add spring onion greens and toss lightly and put the flame off.
- 5. Serve hot garnished with coriander.
- Recipe Type : Low calorie, Low calorie curries
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