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Badami Babycorn Paneer Masala

Babycorns and cottage cheese in almond based gravy This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Babycorns, Paneer (cottage cheese)
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Badami Babycorn Paneer Masala

  • 10-12 Babycorns
  • 200 grams Paneer (cottage cheese)
  • 2 medium Onions
  • 4-5 cloves Garlic
  • 2 inch piece Ginger
  • 3-4 Whole dry red chillies
  • 12-15 Almonds
  • 3 tablespoons Oil
  • 2 cups Tomato puree
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Dry fenugreek leaves (kasuri methi)

Method

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

Nutrition Info

Calories 396.5
Carbohydrates 23.65
Protein 14.88
Fat 26.94
Other Fiber 3.37
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