Really Good Vegetarian Cheese And Baby Corn Balchao |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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From today's Young Times magazine. This recipe is from the famous Indian chef, Sanjeev Kapoor. He says and I quote, Here is an interesting amalgamation of protein-rich cottage cheese with the goodness of corn, onions and tomatoes, which makes an ideal luncheon dish . Ingredients:
1/2 kg cottage cheese (paneer) |
7 -8 baby corn |
2 medium onions |
2 medium tomatoes |
10 -12 red chilies (whole) |
8 -10 cloves garlic |
1 inch ginger |
1 teaspoon cumin seed |
7 -8 cloves |
1 teaspoon mustard seeds |
1 inch cinnamon stick |
1/2 cup malt vinegar |
2 tablespoons oil |
3/4 cup tomato puree, fresh |
2 tablespoons sugar |
salt |
Directions:
1. Boil babycorn, drain and cut into small pieces.
2. Cut paneer into diamond-shaped pieces.
3. Peel, wash and chop onions.
4. Wash and chop tomatoes.
5. Grind together the red chillies, ginger, garlic, cumin, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
6. Then, heat oil in a pan.
7. Add onions.
8. Saute till light brown.
9. Add tomatoes.
10. Mix well.
11. Cook for 5 minutes, stirring well.
12. Add baby corn, tomato puree and the ground masala.
13. Saute for a few minutes.
14. Add salt, a little water and sugar.
15. Cook for 4 minutes.
16. Stir in panner pieces very carefully.
17. Add the remaining malt vinegar.
18. Stir well.
19. Serve hot with rotis or bread or naan or paratha or kulcha!
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