Baby Corn Paneer Jalfrazie ( Weight Loss After Pregnancy )
by Tarla Dalal
Added to 103 cookbooks
This recipe has been viewed 41812 times
Baby corn paneer jalfrazie, new mothers will relish this exotic riot of colours with spring onion, baby corn and capsicum. Practically oil-free, this recipe certainly gets my vote for being balanced with ample protein, vitamins and minerals from the low-fat paneer and the veggies.
- Heat the oil in a non-stick kadhai, add the spring onion whites, coloured capsicum and sauté on a medium flame till the onions turn golden brown in colour.
- Add the baby corn, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup and tomato purée and sauté on a slow flame for 4 to 5 minutes or till the baby corn is cooked.
- Add the paneer, spring onion greens, vinegar, garam masala, sugar and salt and cook on a medium flame for another minute. Serve hot.
Nutrient values per serving
|Energy|| 165 calories|
|Protein|| 6.6 gm|
|Carbohydrates|| 28.9 gm|
|Fat|| 3.4 gm|
|Fibre|| 1.9 gm|
|Iron|| 1.1 mg|
|Vitamin C|| 71.6 mg|
|Calcium|| 219.9 mg|
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