Paneer Corn Capsicum

Ingredients:

1. Paneer - 100g cut into 1/2 inch cubes
2. Capsicum - 1 medium sized, cut into 1/2 inch squares
3. Sweet corn - boiled and separated from cob, 1/2 cup
4. Onion - 1 chopped finely
5. Tomato - 1 chopped finely
6. Panch Poron - 1 tsp. or 1/4 tsp Saunf, 1/4 tsp. Jeera, 1/4 tsp. Kalonji, 1/4 tsp. Methi.
7. Oil - 1 tbsp.
8. Turmeric powder - 1/4 tsp.
9. Chilli powder - 1/2 tsp.
10. Dhania powder - 3/4 tsp.
11. Jeera powder - 1/4 tsp.
12. Salt - to taste

Procedure:

1. Heat oil in a kadai. When oil is hot, temper with Panch Poron or the mixed spices.
2. Add onions and fry till they turn light golden.
3. Add capsicum and sauté till they are half cooked.
4. Now add the tomatoes. Sauté for 2-3 minutes. cover the lid and let cook on a low flame for 5 - 10 mins. Open the lid and check once or twice in between. Tomato leaves water for its cooking. In case the water evaporates and the curry gets stuck to the pan or burns, add 1/4 cup of water, stir well and continue cooking on low flame with lid covered.
5. When the tomatoes are completely cooked ( when you cannot make out the individual pieces) and the capsicum is tender, add in the corn and paneer cubes.
6. Add the powdered spices - turmeric powder, chilli powder, dhania powder and jeera powder. Add salt.
7. Paneer and corn take some time to absorb the spices and salt. So keep covered and continue to cook on low flame for 5 more minutes, stirring in between, adding very little water if required.
8. When all the water is evaporated and the curry looks somewhat homogeneous and dry, switch off the flame.
9. Serve with chapatis.