Corn Paneer Capsicum Sabji Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and onions. Saute until golden brown.
• STEP 2.Add tomatoes, turmeric powder, red chili powder, and other spices. Cook until the oil separates from the masala.
• STEP 3.Add sweet corn, paneer cubes, and capsicum. Cook for a few minutes until the vegetables are tender.
• STEP 4.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can add a pinch of kasuri methi (dried fenugreek leaves) for an additional flavor.
• For a creamier version, add a tablespoon of fresh cream or yogurt.
• Garnish with grated cheese for a cheesy twist.

Storage and Serving

• Leftover Corn Paneer Capsicum Sabji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with roti, rice, or any bread of your choice.