Baby Corn And Paneer Curry
Baby corn paneer curry is rich in lutein (an antioxidant), calcium, folate, thiamine and protein. Substituting tofu for paneer can make it an excellent ,tasty low calorie recipe for weight-watchers.
Type of Meal :
Main course
Type of Diet :
Moderate calorie
Food Preference :
Vegetarian
Preparation Time :
15 min
Cooking Time :
10 min
Serves :
2
Ingredients List
|
Ingredients
|
|
Amount
|
| Baby corn |
|
5-6 no. |
| Cottage cheese (Paneer) |
|
1/2 cup |
| Tomato |
|
1/2 no. |
| Spring onion |
|
1 no. |
| Bell-peppers (Capsicum) |
|
1/2 no. |
| Ginger-green chilli paste |
|
1 tsp |
| Garlic paste |
|
1 tsp |
| Cumin seeds (Jeera) |
|
1/4 tsp |
| Asafoetida (Hing) |
|
1/4 tsp |
| Turmeric powder (Haldi) |
|
1/4 tsp |
| Chili powder |
|
1/2 tsp |
| Coriander leaves |
|
few twig |
| Oil |
|
1 Tbsp |
| Salt |
|
to taste |
Preparation Method
-
Heat the oil in a pan and add the cumin seeds and asafoetida.
-
When they crackle, add the ginger-green chili paste, spring onion and capsicum. Saute for 2 min.
-
Add the baby corn, turmeric powder, chili powder, tomato puree and salt.
-
Saute on a slow flame for 4-5 min till the baby corn is cooked.
-
Add the paneer and spring onion greens and toss lightly.
-
Garnish with the chopped coriander and serve hot.
* Note: Nutritional content per serving
Nutrition Content
Energy
(Kcal)
|
|
Carbohydrate
(g)
|
|
Protein
(g)
|
|
Fat
(g)
|
| 155 |
|
3.5 |
|
6.2 |
|
11.7 |
|
|
|
|
|
|
|
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