Pages

Monday, 2 January 2012

Baby corn and paneer delight

ingredients required
  • cottage cheese cut into cubes. deforst the paneer and wash using plain water and later soak in hot water for about 5-10 mins... this will soften the cubes.. always remember not to cut paneer into small cubes.. let it be a bit thick as this will ensure that paneer remains soft and not get rubbery.
  • Baby corn cut into rounds or even horizontally as per  liking
  • Capsicum( optional)
  • few cashews and raisins soaked in warm water and made into a paste
  • 2 medium sized tomated blanced
  • 2 medium sized onions roasted with a little oil and made into a paste
  • 2 teaspoon of ginger garlic paste
  • 1 teaspoon of haldi
  • 1 teaspoon of chilli or even more for those who prefer it spicy
  • 1 teaspoon of kasoori methi( optional)
  • 1 teaspoon of garam masala powder
  • 1 teaspoon of jeera(cumin seeds)
  • 1 teaspoon of saunf (fennel) (optional)
  • salt to taste
  • butter or refined oil as per availability and preference
Procedure to make
  • Blanch the tomatoes.. well blancing is a process in which you soak the tomatoes in hot water for few minutes and then peel the skin of tomatoes. Now make a puree of this blanced tomatoes and keep aside.. make it into a fine paste.
  • Now heat oil or butter in a pan and to it add the jeera , haldi and fennel seeds and let it splutter
  • Now add the ginger - garlic paste and saute it till it starts leaving oil and at this stage add fried onion paste and saute again.
  • After this mixture starts leaving oil add to it the tomato puree and also the masala
  • After this is properly done add one cup water to this and let it come to a boil, at this stage add raisin and cashew paste to it and mix throughly.
  • In another pan heat lil butter and add fennel seeds and lightly saute the baby corn and capsicum till its almost cooked.
  • Now add these vegetables and paneer to the gravy and cook till a boil.
  • Lastly before removing from flame crush the kasoori meethi in palms and add it to gravy.
  • Serve Hot with Phulkas or even Jeera Rice