Jhiva for Ingredients Entry : Bell Pepper and Baby Corn in Tomato Gravy

This is my entry to Jhiva for Ingredients for the month of May. The ingredient this month is Bell Pepper and I thank Pooja for hosting this month.

I make it a point to add Bell Pepper in many dishes that I make. It enhances the flavour of the dish. I add Bell Pepper even in Lemon Rice which makes the dish really tasty. I also add Bell Pepper in Wheat Rava Kichdi.

So Bell Pepper has always been my favorite ingredient and it is my honor that I get to post a recipe on this ingredient.

So here you go:

Ingredients

• One medium sized onion ( finely chopped)

• One medium sized capsicum ( finely chopped)

• 5 or 6 baby corn ( cut into small pieces)

• 1/2 tsp daniya powder

• 1 tsp garam masala powder

• 5o gms of panner(optional)

• 1/2 tsp kasuri methi

• Salt to taste

• One table spoon cooking oil

For making gravy

• 5 medium sized tomatoes

• One small piece of ginger

• 3 or 4 flakes of garlic

• 2 green chillies

• 2 red chillies

For Garnishing

• 1tsp grated paneer

Method

1. Cook baby corn with enough salt in a pressure cooker ( allow the whistle to come and sim it for 5 minutes).
2. In a frying pan, put 1tsp oil and saute onion and capsicum till they become soft.
3. Add daniya powder and garam masala powder and fry for a while.
4. Keep it aside.
5. Grind tomatoes, ginger, garlic, green chillies and red chillies into a fine paste.
6. In a kadai, put one tsp oil.
7. Add the tomato mixture and fry till the raw smell disappears.
8. Add the onion and capsicum fry, cooked baby corn and boil for 5 minutes.
9. Add paneer cubes, salt and enough water.
10. Add Kasuri methi and cook for 5 minutes.
11. Garnish with grated panner and serve hot with phulka.

Note: Instead of milk paneer, tofu paneer can be used for people who are diabetic or those who are on diet.