Spicy Baby Corn and Paneer Delight
Indulge in the rich flavors of our Spicy Baby Corn and Paneer Delight, a delectable curry that beautifully combines the creamy texture of cottage cheese with the crunch of baby corn. This dish is infused with aromatic spices and a rich tomato base, making it perfect for any occasion. Serve it alongside naan or rice for a complete meal, and watch your loved ones relish every bite. Easy to prepare and bursting with flavor, this curry is sure to become a favorite in your household.
N/A
Servings
288
Calories
15
Ingredients
Ingredients
Cottage cheese (paneer)
200 g (Cut into one-inch triangular pieces)
Whole red chilies
3-4 (Used in blending)
Onions
2 medium (Roughly chopped)
Baby corn
10-12 (Sliced thinly)
Garlic cloves
4-5 (Roughly chopped)
Oil
3 tablespoons (Used for sautéing)
Tomato puree
2 cups (Used as base sauce)
Salt
to taste (Used for seasoning)
Red chili powder
1 teaspoon (Used for spice)
Cumin powder
1/2 teaspoon (Used for flavor)
Coriander powder
2 teaspoons (Used for flavor)
Garam masala powder
1 teaspoon (Used for finishing)
Dry ground fenugreek (kasuri methi)
1 tablespoon (Sprinkled on just before serving)
Gingerroot
2 inches (Peeled and divided for blending and garnish)
Almonds
12-15 (Used in blending)
Instructions
1
Begin by cutting the cottage cheese (paneer) into one-inch triangular pieces and set aside.
2
Chop half of the ginger finely and cut the remaining half into thin julienne strips for later use as a garnish.
3
In a blender, combine the red chilies, almonds, roughly chopped onions, garlic cloves, and chopped ginger. Add half a cup of water and blend into a fine paste.
4
In a deep pan, heat the oil over medium heat. Once hot, add the ground paste and sauté for 3-4 minutes until it releases its aroma.
5
Pour in the tomato puree, add salt to taste, and continue to cook for another 2 minutes, stirring occasionally.
6
Sprinkle in the red chili powder, cumin powder, and coriander powder, and sauté the mixture until the oil begins to separate from the masala, about 5 minutes.
7
Add the sliced baby corn and paneer pieces to the pan. Stir gently to combine all the ingredients evenly.
8
Sprinkle in the garam masala powder and mix well. Cover the pan and reduce the heat to low, allowing it to simmer for 5 minutes to allow the flavors to meld.
9
Lightly roast the kasuri methi in a dry pan for a minute and crush it between your palms before adding it to the curry.
10
Garnish with the julienned ginger strips, serve hot with rice or flatbreads, and enjoy your delicious Spicy Baby Corn and Paneer Delight!
Nutrition Information
17.5 g
Fat
20 g
Carbs
11.25 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Baby Corn and Paneer Delight?
It is a flavorful Indian curry that combines creamy paneer (cottage cheese) with the crunch of baby corn in a spiced tomato base.
What are the main ingredients for this recipe?
The main ingredients include paneer, baby corn, onions, tomato puree, almonds, and a variety of Indian spices like garam masala and coriander powder.
How many calories are in a serving?
This recipe contains approximately 288 calories per serving.
Is Spicy Baby Corn and Paneer Delight vegetarian?
Yes, this dish is completely vegetarian as it uses paneer and vegetables.
What is the protein content of this dish?
Each serving provides about 11.25 grams of protein.
How do I prepare the paneer for this curry?
The cottage cheese should be cut into one-inch triangular pieces before being added to the pan.
What goes into the blended paste for the base?
The paste consists of whole red chilies, almonds, roughly chopped onions, garlic cloves, chopped ginger, and half a cup of water.
How should the ginger be used?
Half of the ginger is blended into the base paste, while the other half is julienned to be used as a garnish.
How long should I sauté the ground paste?
You should sauté the ground paste in hot oil for about 3 to 4 minutes until it releases its aroma.
When do I add the tomato puree?
The tomato puree is added after the ground paste has been sautéed, and then cooked for another 2 minutes.
Which dry spices are included in the masala?
The recipe calls for red chili powder, cumin powder, and coriander powder.
How do I know when the masala is properly cooked?
The masala is ready when the oil begins to separate from the spice mixture, which usually takes about 5 minutes.
How should the baby corn be sliced?
The 10-12 baby corns should be sliced thinly before being added to the curry.
What is the purpose of adding almonds to the paste?
Almonds provide a rich, creamy texture and a subtle nutty flavor to the curry base.
How long does the dish need to simmer?
After adding the paneer and baby corn, cover the pan and simmer on low heat for about 5 minutes.
What is kasuri methi and how is it prepared?
Kasuri methi is dry ground fenugreek; it should be lightly roasted in a dry pan and crushed between your palms before being added.
What is the total fat content per serving?
The dish contains approximately 17.5 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 20 grams of carbohydrates per serving.
What is the best way to serve this curry?
It is best served hot alongside naan, rice, or other flatbreads.
How many ingredients are needed in total?
The recipe requires 15 ingredients including the spices and garnishes.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is suitable for a weeknight dinner.
Can I adjust the spiciness?
Yes, you can adjust the number of whole red chilies and the amount of red chili powder to suit your heat preference.
What type of onions should I use?
The recipe suggests using two medium onions, roughly chopped for the blending process.
How much oil is required for cooking?
The recipe uses 3 tablespoons of oil to sauté the aromatic paste.
When do I add the garam masala?
Garam masala powder is sprinkled in just before the final simmering stage.
What is the final garnish for the dish?
The dish is garnished with julienned ginger strips and crushed kasuri methi.
Can I use frozen paneer?
Yes, though it is best to soak frozen paneer in warm water for a few minutes before cutting and adding it to the curry.
How many cloves of garlic are used?
The recipe uses 4 to 5 roughly chopped garlic cloves.
Does the recipe use fresh tomatoes?
The recipe specifically calls for 2 cups of tomato puree to create the base sauce.
What is the texture of the baby corn in this dish?
The baby corn should remain slightly crunchy, providing a nice contrast to the soft paneer.