How to make Paneer Babycorn Balchao -
A variation of traditional balchao- babycorn and paneer balchao.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese, Babycorns (बेबी कॉर्न)
Cuisine : Goan
Course : Main Course Vegetarian
For more recipes related to Paneer Babycorn Balchao checkout Paneer Butter Masala, Paneer Manchurian, Malai Kofta Curry, Shahi Paneer . You can also find more Main Course Vegetarian recipes like Sarson Shalgam Pepper Bhindi Fry Rajma Masala Cinnamon Tossed Mushrooms
Paneer Babycorn Balchao Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Babycorn Balchao Recipe
Cottage cheese 1/2 kilogram
Babycorns 7-8
Whole dry red chillies stemmed and broken 10-12
Garlic 8-10 cloves
Ginger 1 inch piece
Cumin seeds 1 teaspoon
Cloves 7-8
Mustard seeds 1 teaspoon
Cinnamon 1 inch stick
Salt to taste
Malt vinegar 1/2 cup
Oil 2 tablespoons
Onions chopped 2 medium
Tomatoes chopped 2 medium
Tomato puree 3/4 cup
Sugar 2 tablespoons
Method
Step 1
Cut paneer into diamond shaped pieces. Boil baby corns and cut into small pieces. Grind red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
Step 2
Heat oil in a pan. Add onions and sauté till light brown. Add tomatoes and mix. Cook for five minutes stirring well.
Step 3
Add baby corns, tomato puree and the ground masala. Sauté. Add salt and sugar and half a cup of water and cook for three to four minutes.
Step 4
Add paneer pieces and stir. Add the remaining malt vinegar and stir. Serve hot.
Nutrition Info
Calories : 2145 Kcal
Carbohydrates : 116.4 gm
Protein : 107.3 gm
Fat : 139 gm
Other : 14.6gm
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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 www.sanjeevkapoor.com 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.
