Baby Corn and Paneer Jalfrazie

Ingredients

• ¾ cup baby corn , cut into 4 lengthwise and blanched
• 1 cup paneer (cottage cheese) , cut into 25 mm. (1") strips
• ¼ cup thinly sliced spring onions whites
• ¼ cup thinly sliced green capsicum
• ¼ cup thinly sliced yellow capsicum
• ¼ cup thinly sliced red capsicum
• 2 tbsp oil
• ¼ tsp turmeric powder (haldi)
• ½ tsp chilli powder
• ½ tsp coriander-cumin seeds (dhania-jeera) powder
• ½ cup thinly sliced tomatoes
• 2 tbsp tomato ketchup
• 2 tbsp tomato puree
• ¼ tsp garam masala (optional)
• 1 tsp vinegar
• ¼ tsp sugar
• salt to taste
• 2 tbsp finely chopped spring onion greens
• 1 tbsp finely chopped spring onion greens

Method

1. Heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for one minute.
2. Add the green, red and yellow capsicum and sauté on a medium flame for two to three minutes, till the capsicum turn a little soft.
3. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for one to two minutes, while stirring occasionally.
4. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for one minute.
5. Add the spring onion greens and a little water, mix well and cook on a medium flame for one more minute.
6. Serve immediately garnished with spring onion greens.