Baby Corn Paneer

          Today's recipe is dedicated to the entire baby-corn lover. Baby Corn contains a high amount of Vitamin C and an above average amount of Calcium.

Ingredients:

1 cup baby corn, cut into 1-inch pieces

1/2 cup paneer, cut into 1/2-inch pieces

4 tbsp oil

2 tbsp roasted peanuts

2 tbsp sesame seeds (til)

2 tbsp desiccated coconut

2 cups onions, finely chopped

2 red chilies

3 medium tomato, finely chopped

1 tsp nigella seeds (kalonji)

1 tsp fennel seed (saunf)

1 tsp garlic paste

2 tsp ginger and green chili paste

1/2 tsp chili powder

1/4 tsp turmeric powder (haldi)

1 tsp coriander powder (dhania)

1 tsp tamarind pulp, soaked in 1/4 cup of water (imli)

2 tsps jaggery, grated (gur)

Salt (as per taste)

Directions:

1. Take a bowl and boil the baby corn in water till it is cooked. Drain and keep aside.
2. Put some oil in a pan and fry the red chillies for a few seconds and keep aside.
3. Heat 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 chili 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 fried red chillies, baby corn and paneer and mix well.
8. Serve hot.