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Baby Corn and Paneer Jalfrazie

Ingredients
3/4 cup baby corn , cut into 4 lengthwise and blanched
1 cup paneer, cut into 25 mm. (1") strips
1/4 cup thinly sliced spring onion
1/4 cup thinly sliced green capsicum
1/4 cup thinly sliced yellow capsicum
1/4 cup thinly sliced red capsicum
2 tbsp oil
1/4 tbs turmeric
p 1/2 tsp chili powder
1/2 tsp coriander-cumin powder
1/2 cup thinly sliced tomato
2 tbsp tomato ketch up
2 tbsp tomato puree
1/4 tsp garam masala (optional)
1 tsp vinegar
1/4 tsp sugar
Salt  to taste
2 tbsp finely chopped spring onion
For The Garnish
1 tbsp finely chopped spring onion

Method
1.        Heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute.
2.        Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft.
3.        Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
4.        Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute.
5.        Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute.
       Serve immediately garnished with spring onion greens.
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