Corn Capsicum Cheese Tawa Masala

Ingredients

• Capsicum – 2 large
• Corn –  about 2 handfuls
• Cottage Cheese (paneer) – cut in cubes, about equal to capsicum pieces
• Onions – 2 large
• Tomato – 2
• Green chillies – 2
• Mustard seeds – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chilly powder: ½ teaspoon
• Coriander powder – 1 teaspoon
• Cumin seeds – ½ teaspoon
• Garam Masala – ½ teaspoon
• Oil – 2 tablespoon
• Bay leaf (Tej patta) – 1
• Salt to taste
• Sugar – 1/2 teaspoons (optional)
• Yoghurt/Curd – 2 tablespoons

Method

Chop the tomatoes, onions, and green chillies roughly.Grind these vegetables and cumin seeds into a fine paste.
For the gravy, Heat oil in a large heavy-bottomed vessel. Add the mustard seeds and the bay leaf. When they start popping, add the ground paste. Saute( Fry) untill oil leaves the sides. Stir at regular intervals.Now add turmeric powder, red chilly powder, and coriander powder, mix it .

In the meanwhile, chop the capsicum into bite size pieces. Remove the seeds if you don’t like them.
Heat 1 tablespoon of oil in a tava, reduce heat to low. Add the chopped capsicum and corn kernels. Roast till the veggies are cooked but crisp and slightly browned. Turn off the heat and remove on a plate. Now do same with paneer.

Now, add the curd or cream, garam masala powder, salt, and sugar in to the gravy. Mix well.saute for 2-3 minutes. you may skip the sugar.Add water as required for your gravy consistency. Cook for a couple of minutes.Add the roasted veggies to the gravy and mix well. Cook on medium heat for about 2-3 minutes so that the flavors of the gravy and veggies blend.Turn off the heat for the tava masala.

The dish is ready to be served. Enjoy with chapattis or rice.