Mild Paneer Jalfrezi

Ingredients

• Paneer - 1 1/2 cup
• Baby corn - 1 cup
• Capsicum (green and red) - 3/4 cup
• Onion - 1 whole
• Turmeric powder - 1/4 tsp
• Chili powder - 1/2 tsp
• Coriander-cumin powder - 1/2 tsp
• Tomato - 1/2 cup
• Tomato ketchup - 2 tbsp
• Tomato puree - 2 tbsp
• Vinegar - 2 tsp
• Punjabi garam masala - 1/2 tsp
• Sugar - 1/4 tsp
• Oil - 1 tbsp
• Salt to taste
• Coriander leaves for garnish

Instructions

1. 1Prepare the vegetables by slicing the onion, cutting the capsicum into strips, slicing the tomatoes into strips, and cutting the baby corn lengthwise so everything cooks evenly.
2. 2Heat the oil in a pan over medium heat until it shimmers, then add the sliced onion and capsicum and sauté for 2 minutes, until the onion begins to soften and the peppers are bright.
3. 3Add the baby corn, turmeric powder, chili powder, coriander-cumin powder, tomato strips, tomato ketchup, tomato puree, and salt; lower to a low flame and sauté for about 5 minutes, until the baby corn is cooked through and the mixture is saucy.
4. 4Toss in the paneer, vinegar, Punjabi garam masala, and sugar, stirring gently so the paneer is coated and warmed through without breaking apart.
5. 5Finish by scattering the coriander leaves over the top, then serve hot.
6. 6Optional: serve with steamed rice or warm naan for a complete meal.