Paneer Makai ( Cottage Cheese with Corn)

This weekend has been crazy ....with the IPL starting, my evenings are more or less booked, sitting infront of the TV and following up matches.
When you have so much packed up into your schedule and yet want to cook, it calls for dishes that are easy to make, do not require a lot of preparation and delicious to have.
With paneer and American corn kernels being regulars in the fridge, this one was an obvious choice. Yet, it was none other than my spouse who ended up making this one up. Wonder if a variation with tofu instead of paneer with some more things like mushrooms, spring onions and red chilli powder thrown in, make it more killer than it is. Anyone willing to try that version out, do keep me posted on how it turns out.

Ingredients:
Cottage Cheese(Paneer) or Ricotta - 200 gm, cut into 1/2" cubes
Corn kernels ( the sweet corn) - 1 Cup
Bell Peppers, Red, Yellow, Green - 1 each, cut into juliennes
Cumin - 1 Tsp
Asafoetida ( Hing) - A pinch
Green Chillies, finely chopped, or Slit into 2 - 2 No.
Ginger, grated - 2 tsp
Oil - 4 Tblsp
Salt To Taste

Method:
1. Heat 2 Tblsp Oil in a wok. Saute the Bell Peppers and Cottage cheese/ricotta cubes till they are lightly browned. Remove and keep aside.
2. Heat the remaining oil in the same wok. Add cumin seeds and asafoetida.
3. When the cumin seeds start to crackle, add in the grated ginger and green chillies. Saute for half a minute.
4. Add in the corn kernels. Add in a cup of water and salt. Bring to a boil. Reduce to a creamy consistency.
5. Add the sauteed bell peppers and cottage cheese/ricotta cubes. Mix well.
6. Serve hot garnished with chopped cilantro.

Posted in: Corn,Indian Cooking,Paneer