Ingredients (for 3 servings):
- 1 large cup of boiled sweet corn
- 1 regular cup of finely chopped capsicum
- 1 regular cup of finely chopped tomatoes
- 1 regular cup of finely chopped onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon ginger paste
- 1 1/2 teaspoon red chilly and garlic paste
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- 1 teaspoon Kashmiri red chilly powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 tablespoons clarified butter (ghee)
- 1 teaspoon coriander powder (dhana-jeera powder)
- 1/2 teaspoon garam masala
- 2 cubes cheese
- 2-3 tablespoon fresh cream (malai)
- 1 teaspoon lemon juice
- 2-3 spoons coriander leaves
Method
Take clarified butter (alternatively butter or oil) in a pan and heat it. Once heated, add cumin seeds to the pan. When the cumin seeds are roasted, add asafoetida to the pan. Then add finely chopped onions and wait for them to turn light pink in color. Then add finely chopped garlic and ginger paste to the pan and stir. Then add capsicum to the pan and stir well for 5 minutes. Then add finely chopped tomatoes to the mixture and stir till the tomatoes are cooked.
Now add all the spices to the mixture: red chilly powder, turmeric powder, coriander powder, garam masala, red chilly and garlic paste, dried fenugreek leaves, and salt. After adding these spices, stir for 2 minutes. Now add boiled sweet corn to the pan and stir. Add the required amount of water (typically 1/4th glass). Once the water starts boiling, add cream to the mixture and stir well. Now grate the 2 cubes of cheese in the pan and stir well. Now, add lemon juice to the mixture. Sprinkle coriander leaves on the top and serve this delicious sabzi with roti or parathas.
To read more delicious recipe’s from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.