Paneer Chaat (Tangy Cottage Cheese)

Serves	4
Preparation time	30 Minutes
Ingredients	120 grams baby corn, chopped 1 tbsp oil 1/2 tsp mustard seeds 1/2 cup onions, chopped 2 or 3 green chilies A few curry leaves 1 large potato, boiled, peeled and chopped 150 gm paneer, cubed 1 tsp salt 1/2 tsp freshly ground black pepper 1 tsp cumin or jeera powder 1 tbsp pure lemon juice 2 tsp sugar
Method	Boil baby corn in water for 5-7 minutes, till tender. Heat oil in a pan. Add mustard seeds and when they splutter, add onions, green chilies and curry leaves. Sauté over moderate heat, till onions are golden brown. Add corn, potato and paneer. Season with salt, pepper and cumin powder. Cook for a minute. Remove from heat and allow it to cool. Sprinkle in lemon juice and sugar. Serve hot or cold with mint or tamarind chutney.