-
Combine the sweet corn and ½ cup of water in a mixer and blend till smooth. Keep aside.
-
Heat 2 talsp of oil in a broad non-stick pan, add the paneer and capsicum and sauté on a medium flame for 2 minutes. Remove and keep aside.
-
In the same broad non-stick pan, heat the remaining 1 tbsp of oil and add the cumin seeds and asafoetida.
-
When the seeds crackle, add the ginger and green chillies and sauté on a medium flame for a few seconds.
-
Add the corn mixture, ½ cup of water and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
-
Add the sautéed paneer and capsicum, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
-
Add the coriander and mix well.
-
Serve hot with parathas.
Rashmi Sharma 
