Babycorn masala

Yesterday I went for grocery shopping We bought some vegetables, raw mangoes, paneer, etc.  We were so tempted by the fresh baby corn in the vegetable shop. We decided to make some delicious side dish. Check out the BABYCORN WITH PANEER MASALA recipes and write to me your comments and suggestions.

BABY CORN MASALA

INGREDIENTS

Fresh Baby corn -  6 pcs cut into half

Fresh paneer -10 pcs cubes as you like

Tomato - 3 medium  

Carrot - 1 medium cut into pcs.

Onion - 1 medium

Ginger pcs. - ½ tsp

Green chilly -1 slit

Chilly powder - ¾ tsp

Coriander powder - 2 tsp

Garam Masala  - 1tsp

Cardamom  - 1

Cinnamon - 1"

Garlic flakes  - 3

Poppy seed - ½ tsp

Cashew nut - 6 to 8 pcs

Butter to fry and Salt to taste

GRIND
1. Soak poppy seed and cashew nut in a water for an hour and drain the water.

2. Add 1 boiled tomato & little milk and grind smoothly. Since the poppy seed and cashew nut make little quantity to grind, the boiled tomato is added.

METHOD 
1. Boil tomatoes, carrot and garlic. Keep aside carrot.  
2. Cool and grind smoothly with ginger pieces.

3. Heat 1tsp butter and sauté baby corn with pinch of black salt and keep aside.

4. Again heat 2 tsp butter add cumin seed, cardamom, cinnamon, green chili and finely chopped onion. Sauté until the onion changes colour.

5. Now add the tomato & garlic mixture, boiled carrot, red chili, coriander powder, garam masala and pinch of turmeric powder. Sauté until the raw smell goes off. 

6. Mix poppy seed and cashew nut ground paste and cook for 3 minutes.
7. Finally add baby corn and paneer and cook for 5 minutes.

8. Garnish with spring onion and butter. Serve as a side dish.

TIPS: Since we are using less butter/oil cook the masala in medium flame.

            If you want you can add butter more.

Happy Cooking!

         

Palak Paneer Recipe

Living very close to the vegetable market makes it comfortable to pick fresh "Palak"/broad leaf spinach which is available only in the evening. I immediately use that up for dinner to make delicious "Palak Paneer" without Ginger-Garlic paste which is relished by all members of my family.

PALAK PANEER

INGREDIENTS

Palak/broad leaf spinach - 1 bunch (wash and take only the leaves)

Paneer - 100 gram cut into small cubes

Onion -1 medium size cut into small pieces

Green chili - 2 slitted

Cumin seed - ½ tsp

Garam Masala - ½ tsp

Coriander powder - ½ tsp

Cashewnut - 4 pcs 

Tomato blanched - 1

Butter to sauté, lemon piece and salt to taste

GRIND

1. Grind cashewnut and tomato and keep aside.

2. Chop palak and sauté with 1tsp butter, cool them and blend coarsely. Set aside.

METHOD

1. Place the paneer in hot water for 5 minutes, drain and keep aside OR sauté paneer pieces with 1tsp butter and a pinch of black salt.

2. With 1 tsp butter add cumin seed, green chili and onion and sauté till onion turns light brown color.

3. Add cashew nut & tomato mixture, garam masala, coriander powder and sauté for five minutes.

4. Mix blended palak and cook for just few minutes in low flame.

5. Finally add paneer, gently mix and cook for one more minute.

6. Serve with butter on top/lemon wedges. Goes well with rice/bread varieties.

Tips

This can also be prepared with ½ tsp Ginger-Garlic paste and should be added while sauting onion.

Happy Cooking!
-Jay