Paneer Corn Capsicum Dry Vegetable With Oil Recipe

A colorful and flavorful combination of paneer and veggies cooked with Indian spices. Cooke din minutes that offers optimum nutrition.

Nutritional info

  • 42.1 mcg
    Vitamin A
  • 104.1 mg
    Calcium
  • 0.6 mg
    Iron
  • 13.1 mg
    Vitamin C
  • 6.4 gm
    Total Fat
  • 3.0 gm
    Protein
  • 7.5 gm
    Carbohydrate
  • 125.7 kcal
    Energy

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1/4 Cube Cup(43.0 gm) Paneer

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2.0 Tbsp(21.0 gm) Sweet Corn

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1/4 Diced Cup(32.0 gm) Red Capsicum

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1/4 Diced Cup(36.0 gm) Yellow Capsicum

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1/4 Diced Cup(29.0 gm) Capsicum

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1/4 Chopped Cup(28.0 gm) Onion

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1/4 Chopped Cup(39.0 gm) Tomato

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1/2 Chopped Tsp(1.0 gm) Ginger

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1/2 Chopped Tsp(1.0 gm) Garlic

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1/4 Tsp(0.41 gm) Dhania Powder

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1.0 Powder Tsp(2.0 gm) Red Chilly

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(0.59 gm) Jeera

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1/2 Tsp(2.0 gm) Salt

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2.0 Tsp(7.0 ml) Oil

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30.0 Ml(30.0 ml) Water
  • Heat 2 tsp oil on a low flame in a frying pan.

  • Saute 1/4th tsp jeera, 1/2 tsp chopped ginger and 1/2 tsp chopped garlic.

  • Once the garlic is cooked, add 1/4th cup chopped onion and 1/4th cup chopped tomato.

  • Once the tomatoes are softened, and onions turn transparent, add and mix 1/4th tsp haldi, 1 tsp red chilli powder and 1/4th tsp dhania powder.

  • Once the masalas are evenly mixed, add 1/4th cup diced green capsicum, 1/4th cup diced red capsicum, 1/4th cup diced yellow capsicum, boiled corn, 1/4th cup paneer cubes and 1/2 tsp salt.

  • After sautéing it well stir in little water & cover.

  • Cook for a few minutes, until the desired consistency is obtained.

  • Garnish with 1 tsp coriander leaves.

  • Serve hot with chapati or rice.