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Baby Corn aur Paneer ka Salan


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The addition of crunchy baby corn and creamy soft paneer enhance the flavours and provide an interesting new twist to the recipe of Salan. The sweet and spicy flavours marry to make a very filling and tasty main dish that requires only rotis or parathas alongside.

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Serves 4.
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Ingredients


1 cup baby corn cubes , cut into 25 mm. (1") pieces
1/2 cup paneer (cottagte cheese) , cut into 12 mm (1/2") cubes
2 bhavanagari chillies, thickly sliced
2 cups finely chopped onions
2 tbsp roasted peanuts
2 tbsp sesame seeds (til)
2 tbsp dessicated coconut
1 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 cup finely chopped tomatoes
1 tsp tamarind (imli), soaked in 1/4 cup of water
2 tsp grated jaggery (gur)
4 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

Method
  1. Boil the baby corn in water till it is cooked. Drain and keep aside.
  2. Deep fry the Bhavnagri chillies in hot oil for a few seconds. Drain on absorbent paper and keep aside.
  3. Heat the oil in a pan, add the onions and sauté till they turn golden brown in colour.
  4. Add the peanuts, sesame seeds, desiccated coconut, fennel seeds, nigella seeds, ginger-green chilli paste, garlic paste and sauté over a slow flame till all the ingredients are browned.
  5. Add the chilli powder, coriander seed powder, turmeric powder, tomatoes and salt and cook till the tomatoes soften. Cool completely.
  6. Grind the gravy to a smooth paste in a blender, using a little water if required.
  7. Combine the gravy with tamarind pulp and 1 cup of water and the tamarind paste and jaggerey in a pan, bring to a boil and simmer till the oil separates. Add the Bhavnagri chillies, baby corn and paneer and mix well.
  8. Serve hot.

Tips
  1. The salan has to be cooked for a long time to get the actual authentic flavour and colour of the gravy.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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