Paneer And Baby Corn On Skewers Recipe

Ingredients

• 1/2 cup blanched baby corn, cut into 13 mm (1/2") pieces
• 1/2 cup capsicum cubes
• 1/2 cup deseeded and cubed tomato
• 1/2 cup low fat paneer (cottage cheese) cubes
• 1/2 cup onion cubes
• 3/4 cup low fat curds (dahi), whisked
• 1 tsp red chilli powder
• 1/4 tsp haldi powder (turmeric powder)
• 1/2 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1/2 tsp besan (gram flour)
• 1/2 tsp kasuri methi (dried fenugreek leaves), roasted and crushed
• 1/4 tsp carom seeds (ajwain), roasted and crushed
• salt (namak) to taste

Steps

1. Combine the baby corn, capsicum, tomatoes, paneer, onions and the prepared marinade in a large bowl and mix well.
2. Refrigerate to marinate for at least 30 minutes.
3. Heat a non-stick pan on a medium flame and when hot, dry roast the marinated vegetables on it for 15 to 20 minutes or till they turn slightly brown in colour.
4. Remove from the pan and pierce a piece of baby corn, capsicum, tomato, paneer and onion one after the another on a skewer or a toothpick.
5. Repeat with the remaining vegetables to make more skewers.
6. Serve hot.