INGREDIENTS
- 10 cloves garlic, chopped
- 1 cup chopped spring onions
- ½ cup paneer cubes
- 1 cup corn kernels, boiled
- 1 red bell pepper, chopped
- 2 cups chopped purple cabbage
- 1 tablespoon salt
- 1 teaspoon oregano
- 1 teaspoon dried ginger
- powder
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon chilli flakes
- 1 tablespoon oil
METHOD
- In a pan, heat the oil and add the chopped garlic and ½ cup of spring onions.
- After 2 minutes, add the paneer cubes, boiled corn, bell pepper and purple cabbage and sauté. Mix gently so the paneer cubes do not break. Don’t cover the pan while cooking or the purple cabbage will lose its colour.
- Add salt, oregano, dried ginger powder, basil, black pepper and chilli flakes and mix well.
- Now, add the steamed rice and mix well. Top with the rest of the spring onions and serve hot.
Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba
