12 baby corns , cut into 4, lengthwise
1 1/4 cups low fat paneer (cottage cheese)
1/4 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
3 spring onion whites , sliced
3/4 cup chopped spring onion greens
1/2 green capsicum , cut into 25mm (1") strips
1/2 red capsicum , cut into 25mm (1") strips
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tomato
1 tbsp tomato puree
2 tsp oil
salt to taste

2 tbsp chopped corriander (dhania)

1. Cut roughly and blend the tomato to a smooth puree.
2. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida. When they crackle, add the ginger-green chilli paste, spring onion whites and green and red capsicum and sauté for 2 minutes.
3. Add the baby corn, turmeric powder, red chilli powder, prepared tomato purée and salt and sauté on a slow flame for 4 to 5 minutes till the baby corn is cooked.
4. Add the tomato purée, paneer and spring onion greens and toss lightly.
5. Serve hot garnished with coriander.