How to make Badami Babycorn Paneer Masala -

Babycorns and cottage cheese in almond based gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Paneer (cottage cheese) (पनीर)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Badami Babycorn Paneer Masala checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom, Babycorn Manchurian - SK Khazana . You can also find more Main Course Vegetarian recipes like Garlic Babycorn Jain Dal Dhokli Sorshe Diye Kundri Nawabi Kofta Curry

Badami Babycorn Paneer Masala

Badami Babycorn Paneer Masala Recipe Card


Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Badami Babycorn Paneer Masala Recipe

  • Babycorns 10-12

  • Paneer (cottage cheese) 200 grams

  • Onions 2 medium

  • Garlic 4-5 cloves

  • Ginger 2 inch piece

  • Whole dry red chillies 3-4

  • Almonds 12-15

  • Oil 3 tablespoons

  • Tomato puree 2 cups

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dry fenugreek leaves (kasuri methi) 1 tablespoon


Step 1

Wash and thinly slice the babycorn. Cut paneer into one inch sized triangular pieces. Peel, wash and roughly chop onions and garlic.

Step 2

Peel, wash and chop half the ginger and cut the remaining half into julienne for garnish. Remove stems of whole red chillies. Grind the red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water.

Step 3

Take oil along with ground paste, tomato puree, salt and half a cup of water in a microwave bowl. Cook, covered on Microwave HIGH (100%) for four minutes. Stir and add sliced babycorn, paneer pieces, red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.

Step 4

Cover and cook on Microwave HIGH (100%) for ten minutes. Take the kasuri methi in a microwave and roast, uncovered, on Microwave HIGH (100%) for half a minute. Remove, crush and sprinkle over the gravy.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.