This dish pairs very well with chicken fried rice... and more importantly is a low hassle dish. What I found interesting about this recipe is it includes jeera and mustard .. while I was initially sceptical about them in a recipe which I initially thought was an Indian-chinese recipe, they did give a different flavour to the dish. Talk of fusion!! The recipe is tweaked from a Sanjeev Kapoor book.
400 grams Paneer
8 Baby corns , cut into two or three pieces each
1 each of green and red capsicums (optional)
2 each of Onions and tomatoes
1 inch ginger and 10 cloves of garlic.
4 Red chillies ( recipe asks for 10-12 )
1 tspn each of Cumin seeds and mustard seeds
1 " stick Cinnamon
1/2 cup Vinegar
2 tbspns Oil
3/4 cup Tomato puree ( I used home made puree. Store puree would give a lovely red colour to the dish).
1 tbspn Sugar.
1. Grind the whole red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinammon and salt with part of the vinegar to a smooth paste.
2. Heat oil in a pan. Add onions and fry them till light brown. Add tomatoes and let it cook for five minutes till it softens.
3.Add baby corn, tomato puree and the ground masala. Cook for four minutes. Add sugar, salt to taste .
4. Add paneer pieces and remaining vinegar . Suggest adding vinegar to taste and not the entire lot in one go. The taste should be sweet and sour. Cook for five to seven minutes. Switch off the gas and add the capsicums.
Serve hot with chicken fried rice.. Cheers!