Mutter Paneer and more

Paneer or cottage cheese is a common vegetable preparation in many north Indian homes. Paneer prices have sky-rocketed in the recent past, like the prices of many vegetables and other groceries. Hence, I cook paneer occasionally. I always made mutter paneer (Peas and paneer) as it's much easier to carry it for lunch at work, and goes so well with chappathis. The dish started out as mutter paneer, but by the time I was done there was a lot more in the pan than originally planned. Well you'll see :-) This dish is visually appealing and has so many vegetables packed in it, it's incredible.

Ingredients:

1. Paneer - 100 gms
2. Peas - 1/2 cup (shelled)
3. Potato - 1 no (small)
4. Capsicum - 1 no (small)
5. Baby corn - 1/2 cup
6. Carrots - 1/2 cup
7. Onions - 1 no (medium, finely chopped)
8. Tomatoes - 2 nos (medium, finely chopped)
9. Ginger Garlic paste - 1 and half tsp
10. Green Chilly - 1 no (chopped)
11. Chilly powder - 1 and half tsp
12. Turmeric powder - 1/2 tsp
13. Curd - 2 tbsp
14. Besan - 1 tsp (optional)
15. Curry leaves - a few (optional)
16. Oil as required
17. Salt to taste

Preparation:

1. In a pan, add a little oil and lightly fry cubed paneer on a slow flame, till it gets a light brown coat. Keep aside.
2. In a bowl, beat the curd to a smooth consistency and add the beasan to this. You could also add a pinch of turmeric powder and keep aside.

Method:

1. Chop onions, tomatoes, chilly. Cube potatoes, carrots, capsicum and paneer. Cut the baby corn in line with other vegetables. 
2. In the same pan that you fried paneer, add some more oil, add the finely chopped onions, and curry leaves. Fry till the onions turn light brown.
3. Add the ginger garlic paste and chilly. Mix well, and let it fry for a minute or two. Then add the tomatoes. Add the chilly powder, turmeric,and salt. Stir well.
4. Cover with a lid and let it cook on a slow flame till it becomes nice and saucy and oil leaves the sides of the pan.
5. Add the green peas and potatoes.
6. You may need to add water. Do not add more that 1/2 a cup, and let it cook. 
7. Add the corn when the potatoes are half done.
8. Now add the paneer. Stir well. Add the curd and let it simmer for two mins.
9. And lastly add the capsicum. Stir all the veggies well and cover with a lid.
10. Now you may put off the flame.

Notes:

1. If you like extra sourness, you may squeeze a 1/2 a lime for that extra tang, but do so only after you've tasted the dish.
2. If using frozen peas, add them later to the pan, as frozen peas take lesser time to cook. You may add it when the potatoes are half done.
3. I do not really let the capsicum cook, as I like it raw and crunchy. If you want the capsicum cooked well, add it when the potatoes are half done.
4. It's best served hot with chappatis.