Follow these steps for perfect results
Turmeric powder
Baby corn
sliced
Paneer
diced
Garam masala powder
Ginger
finely chopped
Onion
chopped
Cardamom Powder
Kashmiri Red Chilli Powder
Sunflower Oil
Tomatoes
chopped
Ghee
for garnish
Garlic
finely chopped
Kasuri Methi
(Dried Fenugreek Leaves)
Heat sunflower oil in a heavy-bottomed pan or kadai.
Add finely chopped ginger and garlic and saute for about 30 seconds until fragrant.
Add chopped onions and saute until soft and translucent (about 1-2 minutes).
Add sliced baby corn and stir-fry until tender.
Add chopped tomatoes, turmeric powder, cardamom powder, and Kashmiri red chili powder.
Saute well for about 10 minutes, allowing the tomatoes to break down and the spices to meld.
Add diced paneer and Kasuri methi (dried fenugreek leaves) to the stir-fry.
Stir gently to combine all ingredients and heat through.
Check seasoning and add salt to taste.
Remove from heat and garnish with a teaspoon of ghee.
Serve hot with Dal Bukhara, Phulka, Aromatic Vegetable Pulao, and Burani Raita for a complete meal.
Expert advice for the best results
Adjust the amount of chili powder to control the spiciness.
Do not overcook the paneer, as it can become rubbery.
Garnish with fresh cilantro for added flavor and visual appeal.
Everything you need to know before you start
15 minutes
Can be prepped a day ahead.
Serve in a bowl garnished with fresh coriander and a swirl of cream or ghee.
Serve hot with Indian breads like roti or naan.
Serve as a side dish with rice and dal.
Pairs well with spicy dishes
Discover the story behind this recipe
Popular vegetarian dish in North Indian cuisine.
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