Baby Corn Paneer Jalfrazie
by Tarla Dalal
Added to 2029 cookbooks
This recipe has been viewed 90460 times
Baby corn and paneer tossed in tomato capsicum gravy.
- Heat the oil in a pan and add the cumin seeds ans asafoetida. When they crackle, add the ginger-green chilli paste, spring onion whites and capsicums and saute for 2 minutes.
- Add the baby corn, turmeric powder, chilli powder, tomato, tomato puree and salt and saute on a slow flame for 4 to 5 minutes till the baby corn is cooked.
- Add the paneer and spring onion greens and toss lightly.
- Garnish with the chopped coriander and serve hot.
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