Baby Corn Paneer Jalfrazie


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10 REVIEWS ALL GOOD
Added to 2005 cookbooks
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Baby corn and paneer tossed in tomato capsicum gravy.

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Preparation Time: 
Cooking Time : 
Serves 4.
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Ingredients


12 baby corn , cut into 4 lengthwise
1 1/4 cups paneer strips , cut into 25 mm.(1")
1/4 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
3 spring onions whites, sliced
3 spring onion greens, sliced
1/2 green capsicum, sliced
1/2 red capsicum, sliced
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 large tomato pureed
1 tbsp tomato puree (optional)
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

Method
  1. 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.
  2. 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.
  3. Add the paneer and spring onion greens and toss lightly.
  4. Garnish with the chopped coriander and serve hot.
RECIPE SOURCE : Roz ka KhanaBuy this cookbook
10 reviews received for Baby Corn Paneer Jalfrazie
10 FAVOURABLE REVIEWS

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 Reviewed By
zeetaOctober 17, 2009

This is a wonderful recipe
5 of 5 members found this review helpful

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Reviewed October 17, 2009by zeeta

This is a wonderful recipe

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5 of 5 members found this review helpful
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Reviewed November 13, 2009by Leena_Dhoot

Fab recipe.

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1 of 1 members found this review helpful
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Reviewed May 04, 2011by Breny Thakker

its wonderful recipe to be served for dinner with hot prathas.

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1 of 1 members found this review helpful
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Reviewed July 23, 2011by Foodie#392535

   


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Reviewed November 13, 2009by Vinita_Raj

For baby corn lovers..

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