Paneer Babycorn Balchao

A variation of traditional balchao- babycorn and paneer balchao. This is a Sanjeev Kapoor exclusive recipe.

New Update
Paneer Babycorn Balchao
Main Ingredients Cottage cheese, Babycorns
Cuisine Goan
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Paneer Babycorn Balchao

  • 1/2 kilogram Cottage cheese
  • 7-8 Babycorns
  • 10-12 Whole dry red chillies stemmed and broken
  • 8-10 cloves Garlic
  • 1 inch piece Ginger
  • 1 teaspoon Cumin seeds
  • 7-8 Cloves
  • 1 teaspoon Mustard seeds
  • 1 inch stick Cinnamon
  • to taste Salt
  • 1/2 cup Malt vinegar
  • 2 tablespoons Oil
  • 2 medium Onions chopped
  • 2 medium Tomatoes chopped
  • 3/4 cup Tomato puree
  • 2 tablespoons Sugar


  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.
  2. Heat oil in a pan. Add onions and sauté till light brown. Add tomatoes and mix. Cook for five minutes stirring well.
  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.
  4. Add paneer pieces and stir. Add the remaining malt vinegar and stir. Serve hot.

Nutrition Info

Calories 2145
Carbohydrates 116.4
Protein 107.3
Fat 139
Other Fiber 14.6gm