Now, this is a colourful and flavourful dish! The marinade is what makes this recipe unique. As this is cooked without oil, it is both nutritious and low in calories.
1/2 cup blanched baby corn , cut into 13 mm ( 1/2”) pieces
1/2 cup capsicum cubes
1/2 cup deseeded and cubed tomatoes
1/2 cup low fat paneer (cottage cheese) cubes
1/2 cup onion cubes
To Be Mixed Into Marinade
3/4 cup low fat yoghurt (dahi), whisked
1 tsp chilli powder
1/4 turmeric powder (haldi)
1/2 tsp ginger paste
1 tsp garlic paste
1/2 tsp besan (bengal gram flour)
1/2 tsp dried fenugreek leaves (kasuri methi), roasted and crushed
1/4 tsp carom seeds (ajwain) , roasted and crushed
salt to taste
Combine the baby corn, capsicum, tomatoes, paneer, onions and the prepared marinade in a large bowl and mix well.
Refrigerate to marinate for atleast 30 minutes.
Heat a non-stick pan on a medium flame and when hot, dry roast the marinated vegetables on it for 10 minutes or till they turn slightly brown in colour.
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.
Repeat with the remaining vegetables to make more skewers.