Paneer, Babycorn Stir fry with Kasuri Methi

I've always liked cooking, though before I was married, it was just an occasional fancy sounding dish, once in a while and I'd never bothered with the basics like roti, dal, sabji...
After I got married, with both of us working really long hours and fairly far from home, we lived off Maggi(instant noodles), omelettes, bread, butter and jam and invariably landed up at Ma's place for dinner and ate out on weekends !



The regular LPG cylinder used for cooking, which lasts about 28-30 days now, lasted for about 11 months, so you get the idea !! I think we had a party when it finally got over, and we got the cylinder replacement :)

Over the years, I got more interested in trying out various cuisines and only after starting my blog, did I really attempt baking and trying out dishes that I hadn't even heard of before
I tend to rely on blogs more than cookbooks, when I am trying out something for the first time. There is so much information on how to go about the dish, the potential mistakes, substituting local ingredients and of course, the fact that these recipes are tried, tested and tasted !

This is one really simple, quick dish that also looks pretty because of the colours of the vegetables used. The main ingredient that contributes to the flavour here is kasuri methi / qasuri methi, which is dried fenugreek leaves. They have a bitter taste and a characteristic smell. Used in small quantity, these leaves enhance the flavour of any dish...
Here it is used with cottage cheese / paneer and baby corn, which on their own, really do not have any distinct taste or smell

I hope to put up more recipes which are simple to make and something that new cooks can easily make...

Paneer, baby corn with kasuri methi

What you need -

10-12 baby corns
150 gms cottage cheese / paneer (10-12 long slices)
2 onions
2 medium size tomatoes
1 green bell pepper / capsicum
1 yellow bell pepper (feel free to use any coloured pepper instead)
1 tbsp kasuri methi
1 tsp salt
1 tsp lemon juice
1 tsp cumin seeds
1 tbsp oil
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp amchur powder
1 tsp sliced garlic
coriander leaves to garnish

What you do with it -

Cut the baby corn into half and then slice into 4 lengthwise
Blanch in salted water for 7-8 mins or put them in the microwave for about 3-4 mins
This is important because baby corn doesn't cook as fast as the other vegetables used here
If the paneer is frozen, allow to thaw and then cut into long slices. Heat water and then put the paneer pieces in it and simmer for 3-4 mins and keep covered
If the paneer is fresh, just dip in hot water for 2-3 mins
Cut the peppers, tomatoes and onions lengthwise
In a pan, heat oil and then add cumin seeds and kasuri methi
Add the sliced garlic and fry for 2 mins, then add the onions and peppers and saute till the onions become translucent
Add the baby corn, cumin powder, chilli powder, amchur powder and salt
Add the tomatoes and paneer and saute on high heat for 2 mins
Lower the flame and cover for 2 mins and take it off the heat
Garnish with coriander leaves and sprinkle some lemon juice over it
Serve hot with rotis