When you have used up most of the peppers in pizza and are left with a few pieces , try out this colorful subzi. It is a crowd pleaser. Addition of malai makes it quite rich.
Taste excellent with parathas.
Variation: add Italian seasoning instead of Indian spices and use it on bruschetta or as a sandwich filling.
Ingredients
Mix Peppers 2 cups
Frozen Corn 1 cup
Oil 2 tbsp
Onion 1 medium chopped into chunks
Onion 1 medium finely chopped
Tomatoes 2 large
Garlic 4 cloves
Ginger 1 tsp grated
Green chili 1
Kashmiri Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 2 tsp
Curry powder 2 tsp
Salt to taste
Malai 2 tbsp
Lemon juice 1 tsp
Chopped coriander 1 tbsp
Method
Make a puree of tomatoes, green chili, ginger and garlic.
Heat 2 tsp of oil in a pan.
Saute the bell peppers and onion chunks till translucent.
Remove on a plate.
In the same pan heat remaining oil.
Add the chopped onion. Saute till it is golden.
Now add red chili powder.
Tip in the puree.
Cook till oil floats on top.
Now add turmeric powder, curry powder, coriander powder and salt.
Mix well.
Whisk and add malai.
Cook for a couple of minutes.
Add the bell peppers and onion and thawed corn.
Mix lightly.
Cover and cook on low heat for a few minutes so that all the flavours blend well.
Add lemon juice.
Taste and adjust seasoning.
Garnish with chopped coriander.
Serve warm with parathas.
We enjoyed it with the wholewheat kulchas.