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- Sphagetti 40g
- Paneer 35g
- Sweet Corn 25g
- Onion 15g
- Capsicum 20g
- Lettuce 2
- Parsley 5 sprigs
- Ginger 1 inch
- Broccoli 30g
- Spices mentioned in Recipe
Boil water in a bowl or a pan as you wish and once water starts boiling put the sphagetti into it and cook it for 10-15 minutes. Drain out the water and let the sphagetti noodles to cool down.
In a mildly hot pan or kadhai, add 1 tsp cooking oil/olive oil/coconut oil and add ginger onion slices. Cook for 1 minute. Simultaneously boil broccoli in another bowl by adding a pinch of salt and turmeric in order to clean and soften it. Do this for 2-3 minutes only.
Add capsicum and cook for 1 minute. Then add the sweet corn, add the spices ( salt, red chilli powder, coriander powder, black pepper powder, turmeric & soy sauce) as per taste and mix them all.
In the next step add both broccoli and small cubes of paneer and mix all for 1-2 minutes.
Now it's time to add sphagetti. Add it and mix them all. Cook it for another 2 minutes.
Place the cleaned lettuce leaves in a plate, serve the sphagetti dish and add some parsley sprigs toppings.