Baby Corn Paneer Jalfrazie ( Weight Loss After Pregnancy )


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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.

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Makes 4 servings
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2 tsp oil
1/2 cup sliced spring onions whites
1 1/4 cups sliced coloured
capsicum (red , yellow and green)
12 baby corn , cut into 4 lengthwise
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds powder
3/4 cup sliced tomatoes
2 tbsp tomato ketchup
2 tbsp tomato puree
1/4 cup chopped low-fat paneer
1/2 cup chopped spring onion greens
1 tbsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
salt to taste

  1. 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.
  2. 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.
  3. 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
EnergyProteinCarbohydratesFatFibreIronVitamin CCalcium
165 calories 6.6 gm 28.9 gm 3.4 gm 1.9 gm 1.1 mg 71.6 mg 219.9 mg
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