Baby Corn Paneer Masala

Today's recipe is tried from by Aparna Kamath with little adaptation as per the availability of ingredients and to suit the family requirements.


Baby corn 300gms [I used canned ones]
Paneer 100gms [ I used frozen paneer cubes]
Tomatoes 2 
Onions 1
Cashewnuts 1 1/2tbsp
Ginger 1/2″ piece
Garlic 4 cloves [ I used 1 1/2 tsp of ginger garlic paste]
Chilli powder: 1/2 tsp
Turmeric powder: 1/2tsp
Amchur (dry mango powder): 1/2 tsp
Garam masala: 1tsp
Coriander leaves: chopped 2 tsp
Salt to taste

As written by Aparna Kamath on her blog
Wash the baby corn and cut into half if big. Cut the paneer into half inch cubes and fry on a tava without using any oil. [I omitted this step and kept the frozen cubes in MW for 2 mins]. Roughly chop the tomatoes and onion. Grind to a fine paste. Grind the cashewnuts to a fine powder, separately. Heat oil in a pan and add the ground onion tomato paste, ginger garlic paste. Fry on a low flame until the raw smell goes. Add the chilli powder and turmeric powder, along with the baby corn. Fry for a few minutes. Add the cashew nut paste and the paneer. Dilute with water to desired consistency. Sprinkle garam masala, amchur and add salt as required. Garnish with finely chopped coriander leaves and serve with rotis or parathas.

Aparna Kamath who has masters in food nutrition and dietetics says paneer (cottage cheese) is a good source of protein for vegetarians. It is also rich in calcium. Baby corn is a good source of vitamins and minerals, besides being low in calories and cholesterol.  It is also a good source of fibre, helping to relieve constipation, The cashew nuts can be avoided for those on weight reducing diets, diabetes and cardio vascular diseases.


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